Ingredients:
4 zucchini
4 slices bacon, diced
1 onions, chopped
2 garlic cloves, finely chopped
1 teaspoon dried tarragon
1 teaspoon dried basil
2 tablespoons finely chopped parsley
1/4 cup grated parmesan cheese
salt and pepper
1/2 cup grated cheddar cheese
2 cups cooked rice
Directions:
In a large pot of boiling water, boil the zucchini until tender, about 8 minutes.
Drain and refresh with cold water until cool.
Dice the zucchini.
In a large frying pan on medium heat, cook the bacon until limp.
Add the onion and garlic and saute until softened, about 2 minutes.
Stir in the rice, tarragon, basil, parsley and Parmesan cheese.
Remove from the heat.
Preheat the oven to 350 F.
Add the zucchini to the rice mixture.
Season with salt and pepper to taste.
Oil a 12×8-inch ovenproof baking dish and pack with the rice/zucchini mixture.
Sprinkle with the cheddar cheese.
Bake for 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Servings: 6
Time preparation: 30 min.
Time total: 50 min.