Squash-Rice Casserole

by Cate on April 17, 2004

Recipe courtesy of Cooking Light, NOVEMBER 2000

8 cups sliced zucchini (about 2-1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
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 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, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini 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.

Yield: 8 servings (serving size: 1 cup)

Nutritional Information
CALORIES 197(25% from fat); FAT 5.5g (sat 2.7g,mono 1.5g,poly 0.4g); PROTEIN 12.7g; CHOLESTEROL 65mg; CALCIUM 209mg; SODIUM 623mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 24g

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