Squash-Rice Casserole

Squash-Rice Casserole
Photo by Randy Mayor

Ingredients

  • ½ cup fat-free, less-sodium chicken broth
  • 8 cups sliced zucchini(about 2 1/2 pounds)
  • 2 large eggs, lightly beaten
  • 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
    • 1 cup chopped onion
    • 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, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, ...

View full recipe at My Recipes

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