Zucchini Rice Casserole Recipe

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Ingredients:

Serving

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 sauté 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 12x8-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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.73 Kcal (866 kJ)
Calories from fat	111.05 Kcal
		% Daily Value*
Total Fat	12.34g	19%
Cholesterol	27.54mg	9%
Sodium	259.22mg	11%
Potassium	185.7mg	4%
Total Carbs	14.33g	5%
Sugars	1.46g	6%
Dietary Fiber	1.64g	7%
Protein	9.5g	19%
Vitamin C	5.8mg	10%
Iron	1mg	6%
Calcium	141.2mg	14%

Amount Per 100 g
Calories	177.22 Kcal (742 kJ)
Calories from fat	95.2 Kcal
		% Daily Value*
Total Fat	10.58g	19%
Cholesterol	23.61mg	9%
Sodium	222.22mg	11%
Potassium	159.2mg	4%
Total Carbs	12.28g	5%
Sugars	1.25g	6%
Dietary Fiber	1.41g	7%
Protein	8.14g	19%
Vitamin C	5mg	10%
Iron	0.9mg	6%
Calcium	121mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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