Double-Squash Rice Gratin (gluten-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Double-Squash Rice Gratin (gluten-free) calories by ingredient
Introduction
I was looking for a way to use up some yellow squash and found this recipe. I altered it slightly to make it gluten-free. I was looking for a way to use up some yellow squash and found this recipe. I altered it slightly to make it gluten-free.Number of Servings: 9
Ingredients
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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, divided
1 tsp freshly ground black pepper, divided
3 clove Garlic, minced
1 cup Sour Cream, reduced fat
.67 cup rice milk, or skim milk
2 large Egg whites, fresh
3 cups cooked Brown rice
4 oz Feta Cheese
.5 cup Parmesan Cheese, grated
1/4 cup chopped fresh parsley, or 4 tsp dry
2 tsp chopped fresh oregano, or 2/3 tsp dry
25 Glutino gluten free bagel chips, parmesan & garlic
2 tbsp Smart Balance Buttery Spread, melted
Directions
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.