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zucchini rice casserole



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  • Carbohydrates: 237.4
  • Fats: 17.0
  • Dietary Fiber: 12.0
  • Minerals: 10.0
  • Proteins: 18.0
  • Vitamins: 25.0
  • Water: 8.0


  1. In a large pot of boiling water
  2. Boil the zucchini until tender
  3. About 8 minutes
  4. Drain and refresh with cold water until cool
  5. Dice the zucchini
  6. In a large frying pan on medium heat
  7. Cook the bacon until limp
  8. Add the onion and garlic and saut until softened
  9. About 2 minutes
  10. Stir in the rice
  11. Tarragon
  12. Basil
  13. Parsley and parmesan cheese
  14. Remove from the heat
  15. Preheat the oven to 350f
  16. Add the zucchini to the rice mixture
  17. Season with salt and pepper to taste
  18. Oil a 12x8-inch ovenproof baking dish and pack with the rice / zucchini mixture
  19. Sprinkle with the cheddar cheese
  20. Bake for 20 minutes
  21. Or until the casserole is hot and the cheese is melted and bubbly

Step 13

Total Time in Minute 50

Ingredients Count 11

cooking zucchini rice casserole

See More Relate Photo





Garlic cloves

Dried tarragon

Dried basil


Parmesan cheese

Salt and pepper

Cheddar cheese

Cooked rice

zucchini rice casserole Related Video

































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