Zucchini and Rice Casserole

“Yummy low cal way to use up summer zucchini, also good with a combination of yellow sqash. Recipe originally out of Cooking Light Magazine”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  4. 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.
  5. Preheat broiler. Broil 1 minute or until lightly browned.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: