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| 8 | cups | sliced zucchini (about 2-1/2 pounds) |
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| 1 | |
cup | |
chopped onion | |
| 1/2 | cup | fat-free, less-sodium chicken broth | |||
| 2 | cups | cooked brown rice | |||
| 1 | cup | fat-free sour cream | |||
| 1 | cup (4 ounces) | shredded reduced-fat sharp cheddar cheese | |||
| 1/4 | cup | grated fresh Parmesan cheese, divided | |||
| 1 | teaspoon | salt | |||
| 1/2 | teaspoon | black pepper | |||
| 2 | large eggs, lightly beaten (or egg beaters) | ||||
| Cooking spray | |||||
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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 cheese, 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 cheese. Bake at 350 degrees for 30 minutes or until bubbly. Preheat broiler. Broil 1 minute or until lightly browned. Yield: 8 servings (serving size: 1 cup). Per Serving: 197 Calories |
