Recipes Squash Rice Casserole (Entree, Holidays, Side dish)

Number of Servings
    • 8 cups sliced zucchini
    • 1 cup chopped onion
    • 1/2 cup fat-free, less-sodium chicken broth
    • 2 cups cooked rice
    • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
    • 1 cup fat-free sour cream
    • 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




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, 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° for 30 minutes or until bubbly.  Preheat broiler. Broil 1 minute or until lightly browned.

Nutrition Information

197 Calories, 5.5g Fat, 12.7g Protein, 24g Carbohydrate, 1.4g Fiber, 65mg Cholesterol, 1.5mg Iron, 623mg Sodium 


Tracker:  ½-oz eq. grain, 1 cup vegetables, ¾ cup dairy