Wednesday, August 6, 2008

Squash-Rice Casserole

yield: 8 1-cup servings

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice
1 cup shredded sharp cheddar cheese
1 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese
1/4 cup Italian-seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs

1. Preheat oven to 350° .
2. Combine zucchini, onion, and broth in a Dutch oven and 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, sour cream, 2 Tbsp Parmesan cheese, and breadcrumbs through eggs in a bowl; stir gently. Spoon mixture into a 9x13 baking dish coated with cooking spray; sprinkle with remaining 2 Tbsp Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

1 comment:

MCE said...

Since you know how this bakes up, do you think I could used oatmeal instead of breadcrumbs? I'm trying to make this fit the CORE Weight Watchers program and the only thing that isn't on my list of foods I can eat is the breadcrumbs. I know it wouldn't be as good, but what do you think? I could always use the breadcrumbs, though, since it's only 1/4 c in the whole thing.