1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
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, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini 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.
Lovely homey sort of dish. I used a mix of yellow squash, broccoli, red bell, and mushrooms in place of the zukes. I sauteed the onions, garlic and mushrooms in 2 tsp. bacon drippings and steamed the other vegetables. I also used brown rice booked in chicken stock for extra flavor. This was a delicious side dish with the Bayou catfish recipe elsewhere on the CL site.
I thought this was great. I added a little bit of olive oil to the pan and sauteed garlic first before adding the onion, squash, and broth. I also used equal portions of yellow squash and zucchini. I used fat free plain yogurt in lieu of the sour cream. And I added a tsp of black pepper instead of the 1/4 tsp. Finally, I used brown rice for extra fiber and nutrients. You could hardly notice with the vegetables and creamy cheese. So good. I served with salmon and wilted spinach with red wine to drink.
Love this casserole. I have taken it to potlucks and it's a hit with everyone. I add a little extra salt and sometimes throw in chopped water chestnuts to add a little crunch. A great standby and you can even buy squash when it goes on sale and shred to keep in freezer.
This is one of my favorite recipes for zucchini. Some times I'll use a zucchini and yellow squash combination. Either way, it's always good. People who don't normally like squash have enjoyed this dish. Great recipe to have in the archive.
This is the first Cooking Light recipe that I have made and disliked. Bummer! It seems good in theory but it was actually quite bland. The consistency was also a bit heavier than I would have like; we were even left felling a bit nauseated after the meal. I would definitely recommend adding some chicken or a few more spices to brighten the flavor here.
Liked the concept of a rice casserole that had a load of veggies in it. The flavor was good, but slightly lacking. I like it much better with the addition of a few pieces of chopped tomato added at service. Adds a bit of acidity. The consistency is a bit custardy, but not terrible. I might try just one egg next time. I would add some corn kernals too. Only other thing was the peel on the zucchini can be bitter at times for me. Might try partially peeling. So, those are the things I would try to fix, BUT this was a pretty successful dish. People liked it!
Great concept, but this recipe was a huge disappointment. I should have listened to the other reviews that said "bland" because that's exactly what it is. It needs something, just not sure what - more spice, butter, different cheese? Not sure. Might try it again if I have a lot of zucchini left and time to experiment.
I make this quite a bit and it's always a favorite. I am often asked to bring it for potlucks- even for Thanksgiving! I make it as the recipe states, but sometimes make it with a combo of yellow squash and zucchini for color. Once, I threw in some shredded carrots and it was yummy as usual. I highly recommend this recipe.
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