Zucchini Bacon Rice Casserole

posted Sept. 11, 2017 8:04 a.m. (CDT)
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3 eggs

⅓ C olive oil

1¼ C cottage cheese

4 oz shredded aged Cheddar cheese

1 lb shredded zucchini (do not drain the excess moisture)

½ C uncooked instant brown rice

4 to 6 slices cooked bacon, roughly chopped

2 garlic cloves, minced, optional

Salt and pepper

Preheat oven to 350 degrees. Grease a 2½-quart casserole with cooking spray. Set aside.

In a large mixing bowl lightly beat the eggs with the olive oil. Stir in the cottage cheese and Cheddar cheese. Season with salt and pepper.

Add the shredded zucchini, rice, bacon pieces and minced garlic. Stir until just combined. Spoon the mixture into the prepared casserole. At this point, either cover and refrigerate until dinner time or bake immediately.

Place the casserole in the preheated oven and bake, uncovered, for 55 to 60 minutes or until the casserole is puffed and golden brown. Remove from the oven. Let sit for 5 minutes before serving. Recipe courtesy of atreatsaffair.com.

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