Squash Rice Casserole

Written by Kimberly Hartwell

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8c sliced zucchini (about 2-1/2 lbs.)
1c chopped onions
1/2c fat-free, less-sodium chicken broth
2c cooked rice
1c fat-free sour cream
1c shredded reduced-fat sharp cheddar cheese
1/4c grated fresh parmesan cheese, divided
1/4c Italian-seasoned breadcrumbs
1tsp salt
1/4tsp pepper
2 large eggs, lightly beated
 
Combine first 3 ingredients in a dutch oven; bring to a boil.  Cover, reduce heat, and simmer 20 min. or until tender.  Drain;  partially mash w/ potato masher.  Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tbsp. parmesan cheese, breadcrumbs, salt, pepper and eggs in a bowl; stir gently.  Spoon zucchini mixture into 9x13 pan; sprinkle w/ 2 tbsp. parmesan cheese and bake at 350 for 30 minutes.
 
Turn broiler on and broil 1 min. or until lightly browned.