Gluten Free Zucchini & Brown Rice Bake
Ingredients
6 shortcut bacon slices, chopped
1 onion, finely diced
2 teaspoons bottled crushed garlic
4 eggs
1¼ cups each cottage cheese and grated tasty cheese
3 medium zucchinis, coarsely grated
250g packet microwave 90 sec brown rice
½ cup grape or cherry tomatoes, halved
Method
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Preheat oven to 180C (160C fan forced). Grease a 10 cup capacity casserole or baking dish with cooking spray. Heat 2 teaspoons olive oil in a frying pan over medium-high heat. Add bacon, onion and garlic and cook, stirring often, for 5 min or until lightly golden. Set aside to cool slightly.
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Meanwhile, whisk eggs, 1/3 cup olive oil and a little pepper in a large bowl until combined. Whisk in cheeses, zucchini, rice and the cooled bacon mixture. Spoon into prepared baking dish and top with halved tomatoes. Cover and chill until ready to bake if making ahead of time.
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Bake in the oven for 1hr or until puffed, golden and set. Remove and let stand for 5 min before serving. Serve with a mixed salad. Garnish with micro watercress leaves if desired.
