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.
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
How to Make It
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, 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.
Preheat broiler. Broil 1 minute or until lightly browned.
Used leftover brown rice and added wild rice too for a little extra crunch. So good! Have made with Greek yogurt when I didn't have sour cream and you'd never notice a difference. Have also subbed half summer squash as other readers have to rave reviews. Love, love this recipe!
This is really good. does just as well with 1/2 zucchini squash and 1/2 yellow squash. I make for my parents every summer they are here. I usually have a lot of zucchini from my garden and this is one of my go to recipes. YUM!
This was a tremendous hit with everyone i made this for. I used half yellow squash and half zucchini and i added about 1/2 more cheddar than the recipe called for. There wasn't a chance of leftovers, as everyone got two or three servings!
I have made this for several potlucks now and always get tons of compliments. My husband really likes this as well. I add fresh garlic, fresh parsley and finely chopped mushrooms. This is becoming a go to weeknight recipe for us. It's easy to pack for lunches with just about any kind of meat on the side.
Made this last night. Went really well with broiled fish. Tastes similar to a broccoli rice casserole. Really good flavor. I substituted plain fat-free yogurt for the sour cream. I added extra cheese on top.
Great way to get my kids to eat veggies. I always use brown rice and often sub frozen spinach and chopped broc for the zucchini. They say it tastes kind of like mac and cheese. (I admit, I often add more cheese than called for. But they love it.)
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