Low-Fat Zucchini & Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This goes well with any meat or poultry, but is also great on its own. Points...6. Ingredients:
1 cup fat-free ricotta cheese |
2/3 cup grated parmesan cheese |
1/2 cup fat-free mayonnaise |
1 whole egg, plus |
1 egg white |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3 cups cooked long-grain white rice |
3 cups shredded zucchini or 2 medium squash |
1/2 cup chopped scallion, about 4,green and white parts |
2 tablespoons dry breadcrumbs |
Directions:
1. Preheat the oven to 375 degrees.
2. Spray a 2-quart casserole with cooking spray.
3. In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
4. Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
5. Spread the mixture into the prepared casserole.
6. Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
7. Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.
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