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zucchini casserole with bacon and rice shown cooked in a black and white 9x13" casserole dish with fresh vegetables in the background
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5 from 1 vote

Zucchini Rice Casserole with Bacon

Zucchini rice casserole with bacon is a delicious make ahead dinner or brunch option. Loaded with shredded summer squash, cheese and rice, this egg based casserole is an easy dish your whole family will love!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Casserole, Dinner, Main Course
Cuisine: American
Servings: 9
Calories: 326kcal


  • 3 large eggs
  • 1/3 cup extra virgin olive oil
  • 1 1/4 cups small curd cottage cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 lb shredded zucchini do not try to drain excess moisture
  • 3/4 cup basmati rice uncooked
  • 6 slices bacon cooked crisp, crumbled
  • 3 tsp minced garlic
  • salt & pepper to taste


  • Add the eggs & oil to a large mixing bowl. Whisk them together until evenly combined.
  • Stir in the cheeses until they're evenly incorporated. Season the mixture with salt & pepper.
  • Add the zucchini, rice, bacon, and garlic. Stir just until combined.
  • Lightly spray a 9x13" baking dish with non stick cooking spray. Transfer the casserole mixture to the dish, and spread out evenly.
  • Bake the casserole at 350 degrees for 60 minutes, or until the rice has puffed and the top of the casserole is golden brown.
  • Let the casserole rest 5 minutes before serving.


recipe adapted from A Treats Affair


Calories: 326kcal | Carbohydrates: 16g | Protein: 14g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 349mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 1mg