Recipe(tried): Squash Rice Casserole

This is wonderful! It was originally from Cooking Light magazine, but I tweaked it a bit.

I substituted soy cheese substitute for part of the 1 cup shredded reduced-fat sharp cheddar originally called for and used egg substitute for the 2 eggs. I did not have any Parmesan cheese and it was fine without it. The recipe calls for baking it in a 13x9 pan, but I used a casserole dish. I skipped the broiling step. I served it with some fresh salsa on the side.

Squash Rice Casserole

8 cups sliced zucchini (about 2 1/2 lbs) I used two medium zucchini
1 cup chopped onion
1/2 cup veggie broth
2 cups cooked rice
3/4 cup soy cheddar cheese substitute, shredded
1/4 cup shredded reduced fat cheddar cheese
1 cup fat free sour cream
1/4 cup (1 oz) grated fresh Parmesan cheese, divided (I didn't have any)
1/4 cup breadcrumbs (recipe calls for Italian-seasoned but I only had plain)
1 teaspoon salt
1/4 teaspoon black pepper
Egg substitute to equal 2 eggs

Preheat oven to 350 degrees F.

Combine zucchini, onion and broth in a saucepan. 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 egg substitute in a bowl, stir gently. Spoon mixture into a casserole dish that has been sprayed with Pam, sprinkle with 2 Tablespoons Parmesan cheese.

Bake at 350 for 30 minutes or until bubbly.

Preheat broiler.

Broil 1 minute or until lightly browned.