MEATLESS MONDAY

This version of squash-rice casserole features zucchini instead of the traditional yellow squash. Cook the rice while the zucchini and onion are simmering. The recipe is from THE COOKING LIGHT COOKBOOK.

SQUASH-RICE CASSEROLE
8 c. sliced zucchini (about 2 1/2 pounds)
1 c. chopped onion
1/2 c. fat-free, less-sodium chicken broth
2 c. cooked rice
1 c. fat-free sour cream
1 c. (4oz.) shredded reduced-fat sharp cheddar cheese
1/4 c. (1oz.) grated fresh Parmesan cheese, divided
1/4 c. Italian-seasoned bread crumbs
1 tsp. salt
1/4 tsp. 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 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir. Spoon into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler.
Broil 1 minute or until lightly browned.