Zucchini Squash-Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 51 Minutes |
Ready In: 71 Minutes Servings: 20 |
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Ingredients:
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.
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