Zucchini Squash and Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Zucchini Squash and Rice Casserole calories by ingredient
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Makes 8 1 cup servings Makes 8 1 cup servings
Number of Servings: 8


    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


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.

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