Squash-Rice Casserole

Squash-Rice Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    c sliced zucchini (about 2½ lbs)

  • 1

    c chopped onion

  • ½

    c chick broth

  • 2

    c cooked rice

  • 1

    c (4 oz) shredded sharp cheddar cheese

  • 1

    c fat-free sour cream

  • ¼

    c (1 oz) grated Parmesan cheese, divided

  • ¼

    c Italian-seasoned breadcrumbs

  • 1

    t salt

  • ¼

    t blk pepper

  • 2

    large eggs, lightly beaten

  • cooking spray

Directions

Preheat oven to 350˚ Combine first 3 ingreds in Dutch oven; bring to a boil. Cover, reduce heat & simmer 20 min or until tender. Drain; partially mash with a potato masher. Combine zucchini mix, rice, ched ch, sr crm, 2 T Parm ch, breadcrumbs, s & p, and eggs in a bowl; stir gently. Spoon mix into a 9x13" cass coated with cooking spray; sprinkle with 2 T Parm. Bake @ 350˚ for 30 min or until bubby. Prepare broiler. Broil 1 min or until lightly browned.


Nutrition

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