Cheesy Zucchini, Bacon and Rice Casserole
Recipes Main Dish Meal ideas Seasonal cooking Side-dish
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.