Low-Fat Zucchini & Rice Casserole
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 236.59 ml fat-free ricotta cheese
- 157.80 ml grated parmesan cheese
- 118.29 ml fat-free mayonnaise
- 1 whole egg, plus
- 1 egg white
- 2.46 ml salt
- 0.61 ml fresh ground black pepper
- 709.77 ml cooked long-grain white rice
- 709.77 ml shredded zucchini or 2 medium squash
- 118.29 ml chopped scallion, about 4,green and white parts
- 29.58 ml dry breadcrumbs
directions
- Preheat the oven to 375 degrees.
- Spray a 2-quart casserole with cooking spray.
- In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
- Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
- Spread the mixture into the prepared casserole.
- Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
- Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0