Double-Squash Basmati Gratin

Beau Gustafson
Basmati rice and feta cheese distinguish this updated squash-rice casserole from its classic counterpart. Serve with roasted chicken or grilled chicken breasts.

Yield:

9 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 251
Caloriesfromfat 29 %
Fat 8.1 g
Satfat 4.7 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 11 g
Carbohydrate 34.1 g
Fiber 2.4 g
Cholesterol 25 mg
Iron 2.1 mg
Sodium 656 mg
Calcium 246 mg

Ingredients

4 cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)
4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)
2 cups thinly sliced leek (about 2 large)
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
1 cup fat-free sour cream
2/3 cup 1% low-fat milk
2 large egg whites
3 cups cooked basmati rice
1 cup (4 ounces) crumbed feta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano
Cooking spray
25 onion or garlic melba snack crackers
2 tablespoons butter, melted

Preparation

Preheat oven to 375°.

Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.

Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375° for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.

Note:

Krista Ackerbloom Montgomery and Ann Taylor Pittman,

August 2005