Rating: 4.5 stars
26 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 15

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.

Recipe by Cooking Light October 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

197 calories; calories from fat 25%; fat 5.5g; saturated fat 2.7g; mono fat 1.5g; poly fat 0.4g; protein 12.7g; carbohydrates 24g; fiber 1.4g; cholesterol 65mg; iron 1.5mg; sodium 623mg; calcium 209mg.
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