Low-Fat Zucchini & Rice Casserole

This goes well with any meat or poultry, but is also great on its own. Points...6.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup fat-free ricotta cheese
• 2⁄3 cup  grated parmesan cheese
• 1⁄2 cup fat-free mayonnaise
• 1  whole egg, plus
• 1  egg white
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 3  cups  cooked long-grain white rice
• 3  cups  shredded zucchini or 2  medium squash
• 1⁄2 cup  chopped scallion, about 4,green and white parts
• 2  tablespoons  dry breadcrumbs

Directions

1. Preheat the oven to 375 degrees.
2. Spray a 2-quart casserole with cooking spray.
3. In a large bowl, combine the ricotta, one-half cup of the parmesan cheese, the mayonnaise, whole egg and egg white, salt and pepper.
4. Add the rice, zucchini, and scallions and stir into the cheese until evenly blended.
5. Spread the mixture into the prepared casserole.
6. Sprinkle the bread crumbs over the rice mixture, followed by the remaining parmesan.
7. Bake the casserole, uncovered, 30 minutes, until it is hot and lightly browned on top.