ARF/5-A-Day #83

by Cate on August 15, 2007

The Husband is on a business trip for the rest of the week, leaving Nicholas and I to our own devices. You know what that means… tortellini all week (The Husband hates the stuff)!! Although I didn’t make it tonight, I do plan on making it later in the week. Love tortellini with just a little bit of melted butter. Perfect comfort food.

For my ARF/5-A-Day contribution, I had help from a former co-worker. Her husband is in charge of their vegetable garden, and I was the lucky recipient of the largest zucchini I had ever seen. Quick work turned it into a Zucchini-Rice Casserole that was delish and super simple to make. Low fat to boot, what more could you want?

Navy beans in a Sweet Maple Pie? Sarah from What Smells So Good does it this week for her contribution:

Newcomer Sweet Tea and Sushi gives a unique twist to avocados with her Spicy Avocado Soup:

Sarah from Cucina Bella is back with a great weeknight pasta dish with roasted tomatoes and garlic:

Leave it to the Chocolate Lady to make the very unusual Nettle and Ricotta Frittata:

Claire from Cooking Is Medicine finishes us off on a sweet note this week with her Oatmeal Strawberry Cookies:

Squash-Rice Casserole
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.

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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{ 5 comments… read them below or add one }

Claire August 15, 2007 at 1:57 am

This looks really good! I’m actually not a big rice fan, but I’d like to try this!


Cate August 15, 2007 at 2:01 am

Surprisingly you can barely taste/pick out the rice. I bet you wouldn’t even notice it was there. I think it’s because of the sour cream and cheese. :)


Kelly Mahoney August 15, 2007 at 2:11 am

Wow! So many tasty choices. I’d be jealous if I was traveling on business, knowing all this yummy stuff was going on at home.


Anonymous August 15, 2007 at 2:16 am

Made your shrimp salad tonight and put it on italian rolls. They loved it and even the girlfriend tried it. Fast easy and a very tasty dinner. Thanks for the idea.

The neighbor husband


Cynthia August 15, 2007 at 8:49 pm

Okay, let me see what I will have – the Zucchini-rice casserole and the strawberry cookies. Thank you :)


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