Categories: Vegetables- Squash

Ingredients

• 1 cup chopped onion
• 8 cups sliced summer squash (zucchini and yellow)
• 1/4 cup fat-free chicken broth
• 2 cups hot cooked rice
• 4 oz. shredded 50% light cheddar cheese
• 1 cup reduced-fat sour cream
• 1/4 freshly grated Parmesan cheese, divided
• 1/4 cup Italian-seasoned bread crumbs
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 lightly beaten eggs

Directions

1. Heat oven to 350 degrees. Coat a 9 × 13-inch baking dish with cooking spray. Microwave onions 2 minutes on high or until softened; drain.

2. Add squash to onions and microwave 10 minutes on high or until softened; drain.

3. In a large bowl, combine onions, squash and broth. Lightly mash with forks or a potato masher.

4. In a large bowl, combine vegetables, rice, cheddar cheese, sour cream, 2 Tbsp. Parmesan cheese, bread crumbs, salt pepper and eggs. Stir gently to mix.

5. Spoon into baking dish; sprinkle with remaining 2 Tbsp. Parmesan cheese. Cover and microwave 12 to 15 minutes or until bubbly.

6. Heat broiler; broil 2 minutes or until browned.

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