Cheesy Bacon & Zucchini Rice Bake

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.