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. ---------------------------------------------------------------------------
Nutrition
Ingredients
