Double-Squash Basmati Gratin

Double-Squash Basmati Gratin
Photo by Beau Gustafson

Ingredients

  • Cooking spray
  • 4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)
  • 1 cup (4 ounces) crumbed feta cheese
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 teaspoon freshly ground black pepper, divided
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • 3 cups cooked basmati rice
  • + 11 more ingredients
    • 3 garlic cloves, minced
    • 1 cup fat-free sour cream
    • 2/3 cup 1% low-fat milk
    • ¼ cup chopped fresh parsley
    • 4 cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)
    • 1 teaspoon salt, divided
    • 2 teaspoons chopped fresh oregano
    • 25 onion or garlic melba snack crackers
    • 2 tablespoons butter, melted
    • 2 large egg whites
    • 2 cups thinly sliced leek (about 2 large)

Preheat oven to 375°. Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon 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/...

View full recipe at My Recipes

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