Directions

Cut bacon crosswise into 1-inch pieces. In skillet cook bacon till crisp; remove. Drain and crumble on paper towels. Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion and cook till tender. Spread rice in an 11x7x1 1/2-inch baking dish; top with half the bacon and onion. Combine flour and the remaining drippings in saucepan; mix well. Gradually add milk and cook over medium heat till thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese. Pour 1 cup of sauce over bacon and rice. Top with shredded zucchini and sliced olives. Sprinkle with remaining bacon; pour remaining sauce atop. Cover tightly with foil and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake at 375 degrees F for 25 minutes. Remove the foil and cook for 20 minutes more.