Squash Rice Casserole (Cooking Light)

Submitted by blucoat

"This hearty (but healthy) vegetarian main is based on a recipe from "Cooking Light" magazine. This recipe works well with substitutions. You can use whatever vegetables you have on hand (eg. substituting another squash for the zucchini). It's a good make-ahead recipe; you can assemble it all ahead of time and then just put it in the oven before dinner-time. Enjoy!"

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 6 cups sliced zucchini (about 2 pounds)
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 2 minced garlic cloves (optional)
• 1⁄2 cup reduced-sodium fat-free chicken broth (or vegetable broth)
• 2 cups cooked white rice or 2 cups cooked brown rice
• 1 cup shredded reduced-fat sharp cheddar cheese or 1 cup shredded reduced-fat swiss cheese
• 1⁄4 cup nonfat sour cream
• 3⁄4 cup fat-free cottage cheese
• 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

1. Preheat oven to 350°.
2. Combine first 5 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.
3. Combine zucchini mixture, rice, cheddar (or swiss) cheese, cottage 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.
4. Preheat broiler. Broil 1 minute or until lightly browned.