Squash-Rice Casserole

By

I have made this with half yellow squash and half zucchini and it is really good. Another reviewer suggesting adding mushrooms and I think I will give that a try next time.

Cooking Light

OCTOBER 2002

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  • 8

Ingredients

  • 8 cups sliced zucchini(about 2 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 cups cooked rice
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup fat-free sour cream
  • 1/4 cup (1 ounce) 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

Preparation

Step 1

Preheat oven to 350°.

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, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned.

Nutritional Information:
Amount per servingCalories: 197
Calories from fat: 25%
Fat: 5.5g
Saturated fat: 2.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.4g
Protein: 12.7g
Carbohydrate: 24g
Fiber: 1.4g
Cholesterol: 65mg
Iron: 1.5mg
Sodium: 623mg
Calcium: 209mg

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