Ingredients:
2 1/2 lbs sliced zucchini ( about 7-8 cups)
1 medium onions, chopped
3/4 cup chicken broth
1 (10 ounce) cans sliced mushrooms ( drained) (optional)
2 cups cooked rice
1 cup sour cream
1 1/4 cups old cheddar cheese, shredded
1/4 cup grated parmesan cheese
1/4 cup seasoned dry bread crumbs
2 -3 teaspoons seasoning salt ( or to taste or use white salt)
black pepper
1 teaspoon garlic powder ( or to taste)
2 large eggs
1/4 cup melted butter
parmesan cheese
Directions:
Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a large saucepan combine the sliced zucchini with the chicken broth and chopped onion; bring to a boil, cover and reduce heat slightly, simmer for about 15-20 minutes or until tender; drain and place into a bowl.
Coarsley mash with a potato masher, then add in the drained mushrooms (if using) cooked rice, sour cream, cheddar cheese, 1/4 cup parmesan cheese, breadcrumbs, seasoned salt, black pepper to taste, garlic powder and eggs; mix well to combine.
Spoon the mixture into the prepared baking dish.
Drizzle the top with melted butter, then sprinkle with grated parmesan cheese.
Bake for about 25-30 minutes or until hot and bubbly.
Delicious!
Servings: 6-8
Time preparation: 30 min.
Time total: 55 min.