Recipe
Squash-Rice Casserole
Time: About 1 hour
Yield: 8 servings (serving size: 1 cup)
| 8 cups sliced zucchini (about 2½ pounds) 1 cup chopped onion ½ cup vegetable broth 2 cups cooked brown rice 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup sour cream |
¼ cup (1 ounce) grated fresh Parmesan cheese, divided ¼ cup Italian-seasoned breadcrumbs 1 teaspoon salt ¼ teaspoon black pepper 2 large eggs, lightly beaten |
Preheat oven to 350°.
Combine first 3 ingredients in a pot; bring to a boil. Cover, reduce heat, and simmer for 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, pepper, and eggs in a bowl; stir gently.
Spoon 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.
Adapted from Cooking Light, October 2002