Zucchini, bacon and rice casserole recipe

One mixing bowl and one casserole are needed to make this cheesy zucchini, bacon and rice casserole. Make it ahead of time and bake it just before dinner.

It happens every summer. Zucchini make their way in my farmer’s market basket saturday after saturday. Although I have a couple of favorite recipes, each week I’m looking for new ideas to use zucchini. One would think I should stop buying them but I don’t. I love zucchini dishes and so does my family.

A quick look around the blog and only this summer you’ll find 3 other recipes using zucchini

crustless zucchini quiche

veggie stuffed bell peppers

vegetable and bacon egg bake skillet

What I love about this zucchini rice casserole is that there’s no need to precook the rice or salt the zucchini and wait for the salt to draw the moisture out. I don’t know about you, but for me it’s a huge time-saver!

Place all the ingredients in a bowl, give it a good stir, spoon in the casserole and bake for 1 hour. Dinner is served!

Don’t forget to enter here for a chance to win a bacon cookbook, as part of #baconmonth, an event organized by Julie of White lights on Wednesday …

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