After a week’s vacation, I came home to a TON of ripe tomatoes. I gave some away to my aunt, and I turned the rest into tomato zucchini casserole (thanks for the zucchini/yellow squash, Hy-Vee. Mine died!).

Grease a 2 quart casserole.

Pour 1/2 cup of quick rice into the dish.

Fry and crumble 1 lb of bacon (I don’t necessarily use a whole pound…).

Slice a layer of tomatoes onto the uncooked rice.

Add a layer of sliced zucchini.

Salt, pepper, oregano…garlic if you are a fan.

Add bacon crumbles.

Sprinkle with sharp cheddar cheese.

Repeat the layers, ending with cheddar cheese.

If your tomatoes weren’t super juicy, pour 1/2 cup of water over the top of the casserole to ensure the rice cooks.

Bake at 375 for 45-60 minutes (cover with foil to expedite the process).

Mmmmmm…….layers of awesome…..