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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a delicious casserole created by Canadian chef Lucy Waverman. Although the recipe calls for zucchini, I think you could make it with broccoli with equally good results. Ingredients:
4 zucchini |
4 slices bacon, diced |
1 onion, chopped |
2 garlic cloves, finely chopped |
1 teaspoon dried tarragon |
1 teaspoon dried basil |
2 tablespoons finely chopped parsley |
1/4 cup grated parmesan cheese |
salt and pepper |
1/2 cup grated cheddar cheese |
2 cups cooked rice |
Directions:
1. In a large pot of boiling water, boil the zucchini until tender, about 8 minutes.
2. Drain and refresh with cold water until cool.
3. Dice the zucchini.
4. In a large frying pan on medium heat, cook the bacon until limp.
5. Add the onion and garlic and sauté until softened, about 2 minutes.
6. Stir in the rice, tarragon, basil, parsley and Parmesan cheese.
7. Remove from the heat.
8. Preheat the oven to 350°F.
9. Add the zucchini to the rice mixture.
10. Season with salt and pepper to taste.
11. Oil a 12x8-inch ovenproof baking dish and pack with the rice/zucchini mixture.
12. Sprinkle with the cheddar cheese.
13. Bake for 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.
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