Squash & Rice Casserole

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 1/2 lbs zucchini, sliced1 medium onion, chopped 1/2 cup reduced sodium chicken broth2 cups cooked rice1 cup fat free cheddar cheese, shredded 1 cup fat free sour cream1/4 cup Parmesan cheese, shredded 1/4 cup seasoned breadcrumbsSalt & pepper, to taste4 egg whites, lightly beatenCooking spray
Directions
1. Preheat oven to 350 degrees. Lightly spray a 9x13" pan with cooking spray and set aside.

2. In a large pan over medium-high heat, combine the chicken broth, zucchini and onion and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Drain the broth and roughly mash with a potato masher.

3. Combine zucchini mash, rice, cheddar cheese, sour cream, 2 Tbsp Parmesan cheese, bread crumbs, salt & pepper and egg whites in a bowl and stir. Pour into the prepared baking dish and sprinkle with 2 Tbsp Parmesan cheese.

4. Bake for 30 minutes or until heated through and bubbly. Switch oven to high broil and allow to continue cooking 2 - 3 minutes, just until the cheese browns slightly. Serve immediately.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JSKASICK.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 160.8
  • Total Fat: 1.1 g
  • Cholesterol: 4.3 mg
  • Sodium: 352.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 11.5 g

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