Double Squash Basmati Gratin
- 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
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