Squash-Rice Casserole

Squash-Rice Casserole, from Pam Smyth's kitchen.

Ingredients

8 cups sliced zucchini (about 2 ½
pounds)
1 cup chopped onion
½ cup fat-free, less sodium chicken broth
2 cups cooked rice
1 cup (4 ounces) shredded reduced fat sharp
cheese
1 cup fat-free sour cream or plain yogurt
¼ cup (1 ounce) grated fresh Parmesan cheese,
divided
¼ cup Italian-seasoned breadcrumbs
1 teaspoon salt
¼ teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

Steps

1. Preheat oven to 350 degrees

2. 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.  (Easier method microwave 10-12 minutes)


3. 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 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly.

4. Preheat broiler. Broil 1 minute or until lightly browned. (This step is optional.) Yields: 8 servings (serving size: 1 cup)