Zucchini Squash-Rice Casserole

Zucchini-Squash-Rice-CasseroleIngredients

  • 8 cups sliced zucchini (about 2 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 2 cups cooked rice
  • 1 cup fat free sour cream
  • 1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
  • 1/4 cup grated fresh parmesan cheese, divided
  • 1/4 cup Italian seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • cooking spray

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
  3. Drain; partially mash with a potato masher.
  4. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  5. Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
  6. Bake at 350 degrees for 30 minutes or until bubbly and golden.
  7. Preheat broiler.
  8. Broil one minute or until lightly browned.

Servings: 8

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