ZUCCHINI SQUASH-RICE CASSEROLE

Zucchini Squash-Rice Casserole image

Provided by Dancer

Categories Rice

Time 1h11m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

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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