Zucchini Rice Casserole

Submitted by Irmgard

"This is a delicious casserole created by Canadian chef Lucy Waverman. Although the recipe calls for zucchini, I think you could make it with broccoli with equally good results."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

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.

Reviews

[Salesgirl]

Lovely light, fresh tasting zuccini casserole. Delicate, and to me, illusive flavors. Can't wait to have the leftovers. Thank you for this recipe.

 

[EthelP]

This was fabulous. Because I was serving it with soft tacos, I changed the parsley to mexican oregano and cooked the rice in chipotle chicken boullion. Also, since all our drinking/cooking water is bottled, I sliced and sauteed the zucchini instead of boiling it. And, since we like it HOT (food, NOT the weather), I used shredded pepper jack/cheddar blend cheese. This was exactly what I was looking for as a go-with to use up all our bounteous zucchini. We're not much of rice lovers, either, but this'll be on the books for a long time. Thanks!