california zucchini & rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 cup(s) zucchini sliced |
1 cup(s) onion chopped |
1/2 cup(s) chicken broth |
2 cup(s) rice cooked |
1 cup(s) sour cream |
1 1/2 cup(s) sharp cheddar shredded |
1/2 cup(s) parmesan grated |
1/4 cup(s) italian seasoned bread crumbs |
1 teaspoon(s) salt |
1/2 teaspoon(s) cayenne pepper |
1 teaspoon(s) paprika |
2 piece(s) eggs beaten |
cooking spray |
Directions:
1. Preheat oven to 350 degrees. Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender.
2. Drain, partially mash with a potato masher. Combine zucchini mixture with rice, sour cream, cheddar cheese, 1/2 of the Parmesan cheese, breadcrumbs, salt, cayenne pepper and eggs in a bowl, stir gently.
3. Spoon zucchini mixture into a baking dish coating with cooking spray.
4. Sprinkle with 1/4 cup Parmesan cheese and paprika. Bake for 30 minutes, or until bubbly.
5. Broil 1 minute or until lightly browned.
6. Nutrition Facts: calories 609, Total Fat 35 g, cholesterol 19 mg,
7. Sodium 161 mg, Total carbohydrate 73 g, Dietary Fiber 4 g, protein 10 g
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