Squash-Rice Casserole

Ingredients

• 8 cups sliced zucchini(about 2 1/2 pounds)
• 2 large eggs, lightly beaten
• Cooking spray
• ¼ teaspoon black pepper
• 1 teaspoon salt
• ¼ cup Italian-seasoned breadcrumbs
• ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
• + 5 more ingredients
• • 1 cup fat-free sour cream
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 2 cups cooked rice
  • ½ cup fat-free, less-sodium chicken broth
  • 1 cup chopped onion

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, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, ...

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