Zucchini-And-Feta Gratin

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2 1/2 cups hot cooked long-grain rice

1 cup (4 ounces) crumbled feta cheese, divided

Cooking spray

4 cups (1/4-inch) sliced zucchini (about 1 1/2 pounds)

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried mint flakes

Dash of ground nutmeg

3 large eggs, lightly beaten

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