Side Dish

Zucchini Squash and Rice Casserole is for Side Dish.

Zucchini Squash and Rice Casserole takes several minutes to prepare.

Zucchini Squash and Rice Casserole takes several minutes to cook.

Zucchini Squash and Rice Casserole makes 8 servings.

The ingredients for Zucchini Squash and Rice Casserole are:

Ingredients
? 8 cups sliced zucchini(about 2 1/2 pounds)
? 1 pkg crimini mushrooms (optional)
? 1 cup chopped onion
? 1/2 cup fat-free, less-sodium vegetable broth
? 2 cups cooked rice
? 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
? 1 cup fat-free sour cream
? 1/4 cup (1 ounce) 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

Here is how you make Zucchini Squash and Rice Casserole:

PreparationPreheat oven to 350?.Combine first 3 (4 w/ mushrooms) 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 350? for 30 minutes or until bubbly.Preheat broiler. Broil 1 minute or until lightly browned.Number of Servings: 8Recipe submitted by SparkPeople user SIRDOG.

The nutritional information for Zucchini Squash and Rice Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 241.3

• Total Fat: 10.3 g
• Cholesterol: 78.9 mg
• Sodium: 597.4 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 4.1 g
• Protein: 11.5 g

The dietary needs meet for Zucchini Squash and Rice Casserole is Vegetarian