Zucchini Squash and Rice Casserole
- Number of Servings: 8
Ingredients
Ingredients• 8 cups sliced zucchini(about 2 1/2 pounds)• 1 pkg crimini mushrooms (optional)• 1 cup chopped onion• 1/2 cup fat-free, less-sodium vegetable 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
Preheat oven to 350°.
Combine first 3 (4 w/ mushrooms) 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.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRDOG.
Preheat oven to 350°.
Combine first 3 (4 w/ mushrooms) 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.
Number of Servings: 8
Recipe submitted by SparkPeople user SIRDOG.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 10.3 g
- Cholesterol: 78.9 mg
- Sodium: 597.4 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 4.1 g
- Protein: 11.5 g