Directions:
- Cut bacon crosswise into 1 pieces.
- Cook in skillet over medium heat until crisp them remove to absorbent paper.
- Reserve 3 tablespoons drippings.
- Return 1 tablespoon drippings to skillet then add onion and cook until transparent.
- Spread rice in a rectangular baking dish and top with half the bacon and onion.
- Combine flour and remaining 2 tablespoons drippings in saucepan then mix well.
- Gradually add milk and cook over medium heat until thickened and bubbly stirring constantly.
- Stir in salt, pepper and parmesan cheese.
- Pour 1 cup sauce over bacon and rice.
- Top with zucchini and olives.
- Sprinkle with remaining bacon and pour remaining sauce over top.
- Cover tightly with aluminum foil and refrigerate overnight.
- Remove from refrigerator and let stand at room temperature for 15 minutes.
- Bake at 375 for 25 minutes.
- Remove foil and continue to bake for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.56 Kcal (1560 kJ) | ||
| Calories from fat | 221.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.57g | 38% | |
|---|---|---|---|
| Cholesterol | 7.03mg | 2% | |
| Sodium | 582.77mg | 24% | |
| Potassium | 514.05mg | 11% | |
| Total Carbs | 22.21g | 7% | |
| Sugars | 5.62g | 22% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 15.17g | 30% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 176.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 163.87 Kcal (686 kJ) | ||
| Calories from fat | 97.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 38% | |
|---|---|---|---|
| Cholesterol | 3.09mg | 2% | |
| Sodium | 256.32mg | 24% | |
| Potassium | 226.1mg | 11% | |
| Total Carbs | 9.77g | 7% | |
| Sugars | 2.47g | 22% | |
| Dietary Fiber | 0.8g | 7% | |
| Protein | 6.67g | 30% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.4mg | 5% | |
| Calcium | 77.5mg | 18% | |
* 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.
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