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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 cup(s) sliced zucchini |
1 cup(s) onion chopped |
1/2 cup(s) chicken broth |
2 cup(s) cooked white rice |
1 cup(s) sour cream |
1 cup(s) sharp cheddar cheese shredded |
1/4 cup(s) grated parmesan cheese |
1/4 cup(s) seasoned bread crumbs |
2 large eggs lightly beaten |
1 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
Directions:
1. Preheat the oven to 350. Coat a 9x13 baking dish with cooking spray.
2. Combine the zucchini, onion, and chicken broth in a large pot set over medium-high heat, and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes or until the veggies are tender. Drain well, transfer to a large bowl, and partially mash the veggies. Add the rice, sour cream, cheddar cheese, 2 T of Parmesan, the bread crumbs, eggs salt, and pepper to the vegetables, and stir gently to combine. Spoon the zucchini mixture into the prepared baking dish. Sprinkle the top with the remaining 2 T Parmesan cheese.
3. Bake for 30 minutes or until the top is golden brown.
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