Ingredients:
8 cups sliced zucchini ( about 2 1/2 pounds)
1 cup chopped onions
1/2 cup reduced-sodium fat-free chicken broth
2 cups cooked rice
1 cup shredded reduced-fat sharp cheddar cheese
1 cup nonfat sour cream
1/4 cup grated fresh parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
cooking spray
Directions:
Preheat oven to 350F.
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 350F for 30 minutes or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Servings: 8
Time preparation: 15 min.
Time total: 65 min.