Squash-Rice Casserole

Looking for something to do with all your home grown zucchinis?
Here's a great recipe!


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

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.

Yield: 8 servings (serving size: 1 cup)

CALORIES 197 (25% from fat); FAT 5.5g (sat 2.7g,mono 1.5g,poly 0.4g); IRON 1.5mg; CHOLESTEROL 65mg; CALCIUM 209mg; CARBOHYDRATE 24g; SODIUM 623mg; PROTEIN 12.7g; FIBER 1.4g

Cooking Light, OCTOBER 2002