Squash-Rice Casserole (Cooking Light) |
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Prep Time: 25 Minutes Cook Time: 31 Minutes |
Ready In: 56 Minutes Servings: 2 |
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From Cooking Light November 2000 Serving size is 1 cup Cooking light stats: Calories 197, Fat 5.5, Protein 12.7 g, Carb 24 g, Sodium 623 mgs. Ingredients:
8 cups zucchini, sliced |
1 cup onion, chopped |
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 |
1/4 cup 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.
2. Combine first 3 ingredients in a Dutch oven, bring to boil.
3. Cover, reduce heat and simmer 20 minutes or until tender.
4. Drain, partially mash with a potato masher.
5. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
6. Spoon into 13x9 baking dish coated with cooking spray.
7. Sprinkle 2 tablespoons Parmesan cheese on top.
8. Bake for 30 minutes or until bubbly.
9. Preheat broiler.
10. Broil for 1 minute or until lightly browned.
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