Squash Rice Casserole (Cooking Light)

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 cooked brown rice
• 1 cup shredded reduced-fat sharp cheddar cheese or 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. 1

   Preheat oven to 350°.

2. 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. 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. 4

   Preheat broiler. Broil 1 minute or until lightly browned.