Double-Squash Basmati Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Basmati rice and feta cheese distinguish this updated squash-rice casserole from its classic counterpart. Serve with roasted chicken or grilled chicken breasts. Ingredients:
4 cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds) |
4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds) |
2 cups thinly sliced leek (about 2 large) |
1/4 cup fat-free, less-sodium chicken broth |
1 teaspoon salt, divided |
1 teaspoon freshly ground black pepper, divided |
3 garlic cloves, minced |
1 cup fat-free sour cream |
2/3 cup 1% low-fat milk |
2 large egg whites |
3 cups cooked basmati rice |
1 cup (4 ounces) crumbed feta cheese |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 cup chopped fresh parsley |
2 teaspoons chopped fresh oregano |
cooking spray |
25 onion or garlic melba snack crackers |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 375°.
2. Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375° for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.
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