Zucchini Rice Casserole

By MaryEllen

Ingredients

• 8 cups zucchini, sliced (about 2.5 lbs.)
• 1 cup onion chopped
• 1/2 cup chicken broth
• 2 cups cooked rice
• 1 cup shredded cheddar cheese (4 ounces)
• 1 cup sour cream
• 1/4 cup Parmesan cheese, divided
• 1/4 cup Italian style bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 egg slightly beaten
• Servings: 8
• Nutrition Facts
• Serving size: 1/8 of a recipe (9.3 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 226.12
• Calories From Fat (43%) 97.68
• % Daily Value
• Total Fat 11.09g 17%
• Saturated Fat 6.33g 32%
• Cholesterol 82.29mg 27%
• Sodium 583.17mg 24%
• Potassium 463.47mg 13%
• Total Carbohydrates 21.66g 7%
• Fiber 2g 8%
• Sugar 3.48g
• Protein 10.77g 22%
• Tips
• Cooking the zucchini took longer than the 20 minutes. Such a small amount of broth is used, that you have to be sure to stir several times to get the top portions into the simmering broth to cook.
• I did not have seasoned breadcrumbs so I added about a 1/2 tsp. of Italian Seasoning to regular breadcrumbs.
• Reviews
• 4 stars - Made this for a pot luck and it was given "keeper" status! - ME 9/10/2009

Preparation

Step 1

1. Preheat oven to 350F. Combine first 3 ingredients in a large pot and bring to a boil. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain. Partially mash with a potato masher.

2. Combine zucchini mixture , rice, cheddar cheese, sour cream, 2 Tablespoons of Parmesan cheese, bread crumbs, salt and pepper and eggs in a large bowl. Stir and combine gently. Pour into a 9x13 inch pan that has been sprayed with Pam. Sprinkle with remaining 2 Tbs. Parmesan cheese. Bake for 30 minutes or until bubbly.

3. Preheat broiler and broil until lightly browned.