Cheesy Bacon & Zucchini Rice Bake
Recipe: #30879
November 07, 2018
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.