Zucchini, Bacon and Rice Casserole
Recipe GLPR298e059506e7d5
A savory, comforting casserole combining shredded zucchini, cooked bacon, rice, cottage cheese, and aged cheddar. Baked until golden and puffed, this dish is hearty enough to serve as a main course side or light entrée. Naturally gluten-free.
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Ingredients
3 Eggs
⅓ cup Olive oil
1¼ cup Cottage cheese
4 oz Shredded aged cheddar cheese
to taste Salt
to taste Black pepper
1 lb Shredded zucchini, with excess moisture
½ cup Uncooked rice
5 slices Cooked bacon, roughly chopped
Cooking spray
Directions
Preheat your oven to 350°F (175°C). Lightly spray a 2½-quart casserole dish with cooking spray to prevent sticking. Set it aside.
In a large mixing bowl, lightly beat the 3 eggs together, then whisk in the olive oil until well combined. Add the cottage cheese and shredded aged cheddar cheese, stirring until evenly distributed. Season the mixture generously with salt and pepper to taste.
Fold in the shredded zucchini (including any excess moisture), uncooked rice, and chopped cooked bacon. Mix gently until just combined—do not overmix. Pour the entire mixture into the prepared casserole dish, spreading it evenly.
Place the uncovered casserole in the preheated 350°F oven. Bake for 55 to 60 minutes, or until the top is golden brown and the casserole is puffed and set. The rice should be tender and the eggs cooked through.
Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This resting time helps the casserole firm up slightly for easier portioning.
