Today's recipe is rich in taste and easy to prepare. It would be delicious paired with chicken, ham, or pork chops. It could also serve as an excellent dish to carry to a gathering.
SQUASH-RICE CASSEROLE
8 c. sliced zucchini(about 2 1/2 lbs)
1 c. chopped onion
1/2 c. fat-free less-sodium chicken broth
2 c. cooked rice
1 c.(4oz.) shredded reduced-fat sharp cheddar cheese
1 c. fat-free sour cream
1/4 c.(1oz.) grated Parmesan cheese, divided
1/4 c. Italian-seasoned breadcrumbs
1 tsp. salt (I omit)
1/4 tsp. 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 min. or until tender. Drain; partially mash with a potato masher.
Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese.
Bake at 350 for 30 min. or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
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