Cheesy Bacon And Zucchini Rice Bake

Cheesy Bacon and Zucchini Rice Bake

Serves 6, Prep 15 mins, Cook 1 hour


  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 150g shortcut bacon, chopped
  • 1 cups medium grain rice
  • 40g sachet French onion simmer soup
  • zucchini (350g), grated
  • 2 cups milk
  • 1 cup water
  • 1 cup grated Tasty cheese


  1. Heat an oiled, medium, non-stick frying pan over a medium heat. Add the onion, garlic and bacon. Cook, stirring, for about 5 minute or until the onion is soft.
  2. Transfer onion mixture to an oiled, large ovenproof dish (12-cup). Add the rice, soup mix, zucchini, milk, water and half the cheese. Stir to combine.
    Cover tightly with oiled foil.
  3. Cook in a moderate oven (180C) for 40 minutes. Remove from oven and discard the foil. Sprinkle with remaining cheese. Return to oven.
  4. Cook, uncovered, for a further 20 minutes, or until rice is tender and top is golden brown.


For a change, replace French onion simmer soup with chicken noodle simmer soup. Or for a vegetarian option, omit bacon and add ½ cup drained, roasted red capsicum strips.

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