Double-Squash Rice Gratin (gluten-free)
- Number of Servings: 9
Ingredients
4 cup, sliced Zucchini 4 cup, sliced Summer Squash 2 cup Leeks, thinly sliced.25 cup Fat Free Chicken Broth, low sodium .5 tsp sea salt, divided1 tsp freshly ground black pepper, divided3 clove Garlic, minced1 cup Sour Cream, reduced fat .67 cup rice milk, or skim milk 2 large Egg whites, fresh 3 cups cooked Brown rice4 oz Feta Cheese .5 cup Parmesan Cheese, grated 1/4 cup chopped fresh parsley, or 4 tsp dry2 tsp chopped fresh oregano, or 2/3 tsp dry25 Glutino gluten free bagel chips, parmesan & garlic 2 tbsp Smart Balance Buttery Spread, melted
Preheat oven to 375.
Combine zucchini, squash, leek, broth, 1/4 tsp sea salt, 1/2 tsp pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
Combine remaining 1/4 tsp salt, remaining 1/2 tsp pepper, sour cream, milk and egg whites in a large bowl, stirring with a whisk. Add squash mixture, rice, cheeses, parsley and oregano; stir well to combine. Pour mixture into a 13x9-inch baking dish coated with cooking spray.
Place bagel chips in a food processor and process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle this mixture evenly over rice/squash mixture. Bake at 375 for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.
Serving Size: makes 9 one-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user JOHNBTARZAN.
Combine zucchini, squash, leek, broth, 1/4 tsp sea salt, 1/2 tsp pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
Combine remaining 1/4 tsp salt, remaining 1/2 tsp pepper, sour cream, milk and egg whites in a large bowl, stirring with a whisk. Add squash mixture, rice, cheeses, parsley and oregano; stir well to combine. Pour mixture into a 13x9-inch baking dish coated with cooking spray.
Place bagel chips in a food processor and process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle this mixture evenly over rice/squash mixture. Bake at 375 for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.
Serving Size: makes 9 one-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user JOHNBTARZAN.
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 12.6 g
- Cholesterol: 26.1 mg
- Sodium: 536.7 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.0 g
- Protein: 9.2 g
Member Reviews