Zuchini Bacon and Rice Casserole

By bonitariley

Prep Time: 10 minutes

Cook Time: 1 hour

1 hour, 15 minutes

Yield: 6-8 servings

Ingredients

• 3 eggs
• 1/3 cup olive oil
• 1 1/4 cup cottage cheese
• 4 oz shredded aged cheddar cheese
• 1 lb. shredded zucchini (do not drain the excess moisture)
• 1/2 cup uncooked instant brown rice
• 4-6 slices cooked bacon, roughly chopped
• 2 garlic cloves, minced (optional)
• salt and pepper

Preparation

Step 1

Heat the oven to 350F. Grease a 2 1/2 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, you either cover and refrigerate until dinner time or bake immediately.
Place the casserole in the hot oven and bake, uncovered for 55 to 60 minutes or until the casserole is puffed and the top is golden brown.
Remove from the oven, let sit for 5 minutes before serving.