Cheesy Bacon & Zucchini Rice Bake

6
Servings
20m
Prep Time
65m
Cook Time
1h 25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (291.2 g)
  • Calories 627.9
  • Total Fat - 33.6 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 98.6 mg
  • Sodium - 1608.3 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 5.9 g
  • Protein - 41.1 g
  • Calcium - 931.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat an oiled, medium, non-stick frying pan over a medium heat and add the onion, garlic and bacon and cook, stirring for about 5 minutes or until the onion is soft and then transfer mixture to an oiled, large ovenproof dish (12 cup capacity).

Step 2

Add the rice, soup mix, zucchini, milk, water and half the cheese and stir to combine and then cover tightly with oiled foil and cook in a moderate oven (180C) for 40 minutes.

Step 3

Remove from oven and discard the foil and sprinkle with remaining cheese and return to oven and cook, uncovered, for a further 20 minutes, or until rice is tender and top is golden brown.

Step 4

TIP - for a change, replace French onion simmer soup with chicken noodle simmer soup or for a vegetarian option, omit bacon and add 1/2 cup drained, roasted red capsicum strips.

Tips & Variations


No special items needed.

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