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!
- 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.
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