Squash-Rice Casserole

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!!


  • 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


  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover,
    reduce heat, and simmer 20 minutes or until tender.
  3. 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.
  4. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese.
  5. Bake at 350° for 30 minutes or until bubbly.
  6. Preheat broiler.
  7. 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

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