Double Squash Basmati Gratin

Double Squash Basmati Gratin
Double Squash Basmati Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 4

    cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)

  • 4

    cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)

  • 2

    cups thinly sliced leek (about 2 large)

  • 1/4

    cup fat-free, less-sodium chicken broth

  • 1

    teaspoon salt, divided

  • 1

    teaspoon freshly ground black pepper, divided

  • 3

    garlic cloves, minced

  • 1

    cup fat-free sour cream

  • 2/3

    cup 1% low-fat milk

  • 2

    large egg whites

  • 3

    cups cooked basmati rice

  • 1

    cup (4 ounces) crumbed feta cheese

  • 1/2

    cup (2 ounces) grated fresh Parmesan cheese

  • 1/4

    cup chopped fresh parsley

  • 2

    teaspoons chopped fresh oregano

  • Cooking spray

  • 25

    onion or garlic melba snack crackers

  • 2

    tablespoons butter, melted

Directions

Preheat oven to 375°. Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray. Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375° for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving

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