Zucchini Rice Casserole

Deb Crane

By
@songchef

A very delicate blend of flavors is what makes this recipe stand out. A light and fluffy souffle texture makes your taste buds happy.


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Comments:

Method:

Bake

Ingredients

3/4 c
uncooked rice
1 c
water
1 c
dry white wine ( i used blush)
8
slices bacon
2 c
thinly sliced zucchini
1/2 c
chopped onion
1 tsp
minced garlic (or more to taste)
6
eggs
1 c
sour cream
1 tsp
salt
1 1/2 c
shredded cheddar cheese, divided

Directions Step-By-Step

1
Preheat oven to 350 degrees.

FOR THE RICE:
In saucepan, combine rice,water and wine. Cook until rice is al dente (3-5 minutes less then you would for normal rice) Set aside.
2
In a large skillet cook bacon until crisp. Reserve 2 tablespoons bacon fat in skillet.
Add zucchini,onion and garlic to fat in skillet.
Cook 5 minutes,stirring occasionally.
3
In large bowl, beat eggs. Add sour cream,salt,cooked rice,1 cup of cheese,vegetable mixture and bacon. Mix well. Pour into an 8x10 inch baking dish. ( I used a greased 2 quart casserole)
Sprinkle with remaining cheese. Bake in preheated oven for 45-55 minutes until set.

About this Recipe