Zucchini Rice Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 zucchini
• 4 slices bacon, diced
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• 2 tablespoons finely chopped parsley
• 1/4 cup grated parmesan cheese
• salt and pepper
• 1/2 cup grated cheddar cheese
• 2 cups cooked rice

Recipe

• 1 in a large pot of boiling water, boil the zucchini until tender, about 8 minutes.
• 2 drain and refresh with cold water until cool.
• 3 dice the zucchini.
• 4 in a large frying pan on medium heat, cook the bacon until limp.
• 5 add the onion and garlic and sauté until softened, about 2 minutes.
• 6 stir in the rice, tarragon, basil, parsley and parmesan cheese.
• 7 remove from the heat.
• 8 preheat the oven to 350°f.
• 9 add the zucchini to the rice mixture.
• 10 season with salt and pepper to taste.
• 11 oil a 12x8-inch ovenproof baking dish and pack with the rice/zucchini mixture.
• 12 sprinkle with the cheddar cheese.
• 13 bake for 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.