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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too. Ingredients:
8 cups sliced zucchini(about 2 1/2 pounds) |
1 cup chopped onion |
1/2 cup fat-free, less-sodium chicken broth |
2 cups cooked rice |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1 cup fat-free sour cream |
1/4 cup (1 ounce) grated fresh parmesan cheese, divided |
1/4 cup italian-seasoned breadcrumbs |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 large eggs, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Preheat broiler. Broil 1 minute or until lightly browned.
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