Squash-Rice CasseroleSubmitted by: SLBBW66
8 cups sliced zucchini or yellow crookneck squash (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 low fat sour cream
1/4 cup (2 oz) grated fresh Parmesan cheese, divided*
1/4 cup plain bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
*Imported Parmigiana Reggiano is low in sodium 30mg/ Tbsp
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 350Â° for 30 minutes or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Yield: 8 servings (serving size: 1 cup)
* adapted from *Cooking Light
Number of Servings: 8
Recipe submitted by SparkPeople user SLBBW66.
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This is so delicious! I used zucchini. I only had Italian bread crumbs on hand, which added a wonderful flavor. I also didn't have sour cream. Instead I used 1 cup sour milk (1T. lemon juice into a cup, fill the cup with soy or regular milk). I'll definitely make this again and share with others. - 7/25/10