Cheesy Zucchini, Bacon and Rice Casserole
Description
This delicious casserole is pretty simple to make. There is no need to precook the rice or peel or drain moisture from the zucchini which is a huge time saver. It makes a great side dish and can even be a tasty main dish. It can easily become a vegetarian
Ingredients
3 eggs
1/3 c. olive oil
1 1/4 c. cottage cheese
4 oz. shredded aged Cheddar cheese
1 lb. shredded zucchini, about 3 c. (no need to peel and do not drain excess moisture)
1/2 c. uncooked instant brown rice
6 slices cooked bacon, roughly chopped (or turkey bacon)
2-3 garlic cloves, minced, optional
salt, to taste
black pepper, to taste
thyme leaves and chopped tomatoes, for garnish
Directions
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Preheat oven to 350 degrees. Grease a 2 1/2 qt. casserole dish with non-stick cooking spray; set aside.
In a large mixing bowl, lightly beat the eggs with the olive oil; stir in cottage cheese and Cheddar cheese; season with salt and pepper, to taste. Add shredded zucchini, rice, bacon pieces and minced garlic; stir until just combined.
Spoon the mixture into the prepared casserole dish. Now, you can either cover and refrigerate until dinner time or bake immediately.
Bake, uncovered 55 - 60 minutes or until the casserole is puffed and the top is golden brown and rice is no longer crunchy. Remove from the oven; let sit for 5 minutes before serving.
Serve, garnished with thyme leaves and chopped tomatoes, if desired.