Squash-Rice Casserole (Cooking Light)

"From Cooking Light November 2000 Serving size is 1 cup Cooking light stats: Calories 197, Fat 5.5, Protein 12.7 g, Carb 24 g, Sodium 623 mgs."
photo by margot_hanson_86725 photo by margot_hanson_86725
photo by margot_hanson_86725
photo by margot_hanson_86725 photo by margot_hanson_86725
Ready In:
8 1 cup portions




  • Preheat oven to 350.
  • Combine first 3 ingredients in a Dutch oven, bring to boil.
  • Cover, reduce heat and simmer 20 minutes or until tender.
  • Drain, partially mash with a potato masher.
  • Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  • Spoon into 13x9 baking dish coated with cooking spray.
  • Sprinkle 2 tablespoons Parmesan cheese on top.
  • Bake for 30 minutes or until bubbly.
  • Preheat broiler.
  • Broil for 1 minute or until lightly browned.

Questions & Replies

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  1. This casserole doesn't even taste like squash. I use half yellow squash and half zuccini. I also add 1 1/2 cups baked chicken. It is delicious! Real easy to make also.
  2. Excellent. This is a good replacement for dishes like scalloped potatoes without the fat and calories. I substituted aborio rice because of its creaminess and lower calories compared to brown or white. I also used egg substitute to further lower the fat and calories. Thanks for posting.
  3. This is a wonderful recipe that even has my son who is hesistant about zucchini going back for seconds. (I use basmati rice in all my rice recipes.) I sometimes make it the day before it is to be served as the family likes it the "next" day best.
  4. Easy to make and the kids will love it! Classic squash casserole without the extra fat. Great side dish. Next time might add a bit of garlic or some other spices.


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