Squash-Rice Casserole

Ingredients

• 0.3 teaspoon pepper black
• 2 cups rice cooked
• 2 large eggs lightly beaten
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup italian-seasoned breadcrumbs 
• 1 cup onion chopped
• 1 ounce parmesan cheese fresh divided grated
• 1 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 1 cup cup heavy whipping cream fat-free sour
• 2.5 pounds zucchini sliced

Equipment

• bowl
• oven
• baking pan
• potato masher
• broiler
• dutch oven

Directions

1. Preheat oven to 35
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.
4. 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.
5. Bake at 350 for 30 minutes or until bubbly.
6. Preheat broiler. Broil 1 minute or until lightly browned.