1. Prepare the Ingredients:

• Preheat your oven to 375°F (190°C).
• Wash the zucchini and slice it into rounds or half-moons. Chop the sweet pepper and onion, and slice the mushrooms. Grate the cheese and set aside.

2. Cook the Rice:

• In a saucepan, bring 200 ml of water to a boil. Add the rice, a pinch of salt, and reduce the heat to low. Cover and cook for 15 minutes, or until tender. Set the cooked rice aside.

3. Cook the Vegetables:

• Heat olive oil in a skillet over medium heat.
• Sauté the onion until translucent. Add the sweet pepper and mushrooms, cooking for 5-7 minutes until tender. Season with salt and ground black pepper.

4. Combine Rice and Vegetables:

• In a mixing bowl, combine the cooked rice with the sautéed vegetables. Mix well to ensure even flavor distribution.

5. Prepare the Zucchini Base:

• Lightly grease a baking dish with olive oil. Arrange the zucchini slices in a single layer on the bottom of the dish. Season lightly with salt and black pepper.

6. Assemble the Dish:

• Spread the rice and vegetable mixture evenly over the zucchini.
• Drizzle the cream over the mixture, letting it seep through.
• Sprinkle the grated cheese on top and add dollops of mayonnaise sauce for extra creaminess.

7. Bake the Dish:

• Cover the dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and golden.

8. Garnish and Serve:

• Let the dish cool slightly before serving. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!