Zucchini And Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 cups sliced zucchini (about 2 1/2 pounds)
• 1 cup chopped onion
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 cups cooked rice
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 cup nonfat sour cream
• 1/4 cup 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

Recipe

• 1 preheat oven to 350°.
• 2 combine first 3 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.
• 3 combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• 4 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.
• 5 preheat broiler. broil 1 minute or until lightly browned.