ZUCCHINI SQUASH-RICE CASSEROLE

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Zucchini Squash-Rice Casserole image

Make and share this Zucchini Squash-Rice Casserole recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 1h11m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
  • Drain; partially mash with a potato masher.
  • Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  • Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
  • Bake at 350 degrees for 30 minutes or until bubbly and golden.
  • Preheat broiler.
  • Broil one minute or until lightly browned.

Nutrition Facts : Calories 189, Fat 4.2, SaturatedFat 2, Cholesterol 55.1, Sodium 542.4, Carbohydrate 26.9, Fiber 1.9, Sugar 6.6, Protein 11.1

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