This recipe is from the November 2000 issue of Cooking Light magazine. It is a delicious side for your Thanksgiving meal or any other time. If you like a little zing, add a little hot sauce or some hot peppers to the vegetables while cooking. ENJOY!!
Ingredients:
- 8 cups sliced zucchini (about 2 1/2 pounds)
- 1cup chopped onion
- 1/2 cup fat-free, less-sodium chicken broth
- 2 cups cooked brown rice
- 1 cup fat-free sour cream
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1/4 cup (1 ounce) 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
Preparation
- Preheat oven to 350°.
- Combine first 3 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. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
- Spoon zucchini 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.
- Preheat broiler.
- Broil 1 minute or until lightly browned.
Servings: 8 servings (serving size: 1 cup)
Nutritional Information:
- Calories: 197 (25% from fat)
- Fat: 5.5g (sat 2.7g, mono 1.5g,poly 0.4g)
- Protein: 12.7g
- Carbohydrate: 24g
- Fiber: 2.4g
- Cholesterol: 65mg
- Iron: 1.5mg
- Sodium: 623mg
- Calcium: 209mg
