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Zucchini Rice Casserole

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“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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