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INGREDIENTS

  • 8 cups zucchini , sliced
  • 1 cup onions , chopped
  • 1/2 cup fat-free low-sodium chicken broth
  • 2 cups rice , cooked
  • 1 cup nonfat sour cream
  • 1 cup low-fat cheddar cheese , sharp and shredded
  • 1/4 cup parmesan cheese , freshly grated, divided
  • 1/4 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large eggs , lightly beaten
  • nonstick cooking spray

DIRECTIONS

  1. Preheat oven to 350.
  2. Combine first 3 ingredients in a dutch oven and bring to a boil. Cover, reduce to simmer for 20 minutes or until tender.
  3. Drain, partially mash with a potato masher.
  4. combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tbs parmesan, bread crumbs, salt/pepper, and eggs in a bowl and stir gently.
  5. Spoon into a 13 x 9inch baking dish, sprinkle with remaining 2 tbs parmesan.
  6. Bake at 350 for 30 minutes until bubbly and golden.
  7. Preheat broiler.
  8. Broil 1 minute until lightly browned.

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