Our zucchini casserole tastes just as good as Mom’s, but we’ve trimmed out many of the calories. Rich in flavor, this dish is a perfect partner for our Mamaw’s Stuffed Peppers (page 58), Jayne’s Baked Spaghetti (page 62), and Chicken Penne Pasta with Pink Sauce (page 74).
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray.
Step 2
Combine the zucchini, onion, and chicken broth in a large pot set over medium-high heat, and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes or until the vegetables are tender. Drain well, transfer to a large bowl, and partially mash the vegetables. Add the rice, sour cream, Cheddar cheese, 2 tablespoons of the Parmesan cheese, the bread crumbs, eggs, salt, and pepper to the vegetables, and stir gently to combine. Spoon the zucchini mixture into the prepared baking dish. Sprinkle the top with the remaining 2 tablespoons Parmesan cheese.
Step 3
Bake for 30 minutes or until the top is golden brown.
notes
Step 4
Great for freezing! See our Freezer Tips on pages 23–27.
Step 5
This dish can easily be made vegetarian by substituting vegetable broth for the chicken broth.
