This casserole is easy to prepare and rich in flavor,  pairs well with any meat.  We often use a rotisserie chicken.

Yield: 8 servings  Baking/Prep time: 1 hour

8 cups sliced zucchini (about 2 1/2 pounds)

1 cup chopped onion

1/2 cup chicken broth

2 cups cooked rice

1 cup (4 ounces) shredded sharp cheddar cheese

1 cup sour cream

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 cup Itanian-seasoned breadcrumbs

1 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

Cookiing Spray

1. Preheat oven to 350 degrees

2.  Combine first three ingredients in a Dutch oven, bring to a boil.  Cover, reduce heat, and simmer 20 minutes or until tender.  Drain, partially mash with a potatoe masher.

3.  Combine zucchini mixture, rice, cheddar 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 degrees for 30 minutes or until bubbly. 

4.  Preheat broiler.  Broil 1 minute or until lightly browned.

1 cup=

5.5g fat                  24g carbohydrates

12.7g protein           1.4g fiber

Cooking Light October 2002 page 228