Zucchini Delight

Name: Zucchini Delight
Ingredients: Cooking spray; 8 cups sliced zucchini (about 2 1/2 pounds); 1 cup chopped onion; 1/2 cup chicken broth (see page 200); 2 cups cooked long-grain white rice (see page 195); 1 cup sour cream; 4 ounces sharp Cheddar cheese, shredded (1 cup); 1/4 cup grated Parmesan cheese (1 ounce); 1/4 cup seasoned bread crumbs (see page 196); 2 large eggs, lightly beaten; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper

12 ingredients

12 steps

Ingredients

Cooking spray
8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
1/2 cup chicken broth (see page 200)
2 cups cooked long-grain white rice (see page 195)
1 cup sour cream
4 ounces sharp Cheddar cheese, shredded (1 cup)
1/4 cup grated Parmesan cheese (1 ounce)
1/4 cup seasoned bread crumbs (see page 196)
2 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

Preheat the oven to 350F.
2

Coat a 9 x 13-inch baking dish with cooking spray.
3

Combine the zucchini, onion, and chicken broth in a large pot set over medium-high heat, and bring to a boil.
4

Cover, reduce the heat to low, and simmer for 20 minutes or until the vegetables are tender.
5

Drain well, transfer to a large bowl, and partially mash the vegetables.
6

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.
7

Spoon the zucchini mixture into the prepared baking dish.
8

Sprinkle the top with the remaining 2 tablespoons Parmesan cheese.
9

Bake for 30 minutes or until the top is golden brown.
10

Great for freezing!
11

See our Freezer Tips on pages 2327.
12

This dish can easily be made vegetarian by substituting vegetable broth for the chicken broth.