Ingredients
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8 cups sliced zucchini (about 2 1/2 pounds)
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1 cup chopped onion
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2 cups cooked rice
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1 cup fat free sour cream
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1/4 cup grated fresh parmesan cheese, divided
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1/4 cup Italian seasoned breadcrumbs
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 large eggs, lightly beaten
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cooking spray
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1/2 cup reduced-sodium fat-free chicken broth
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1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
Instructions
- Preheat oven to 350 degrees.
- 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, 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.
- Bake at 350 degrees for 30 minutes or until bubbly and golden.
- Preheat broiler.
- Broil one minute or until lightly browned.