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

Steps

1. Preheat oven to 350 degrees. Grease a 2 1/2 qt. casserole dish with non-stick cooking spray; set aside.
2. 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.
3. Spoon the mixture into the prepared casserole dish. Now, you can either cover and refrigerate until dinner time or bake immediately.