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

Introduction

Makes 8 1 cup servings Makes 8 1 cup servings

Number of Servings: 8

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

Directions

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.