Squash-Rice Casserole

Yield: 8 servings     (serving size: 1 cup)

8 cups sliced zucchini (about 2 1/2 lbs.)

1 cup chopped onion

1/2 cup fat-free, less-sodium chicken broth

2 cups cooked rice

1 cup fat-free sour cream

1 cup (4 oz.) shredded reduced-fat sharp Cheddar cheese

1/4 cup (1 oz.) grated fresh Parmesan cheese, divided

1/4 cup Italian-seasoned breadcrumbs

1 tsp. salt

1/4 tsp. pepper

2 large eggs, lightly beaten

Cooking spray

  1. Preheat oven to 350 degrees.
  2. Combine first (3) ingredients in a Dutch oven; bring to boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper and eggs in a bowl; stir. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly.
  3. Preheat broiler.
  4. Broil 1 minute or until lightly browned.

based on recipe from All New Complete Cooking Light Cookbook, 2006


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