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zucchini squash rice casserole



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  • Carbohydrates: 189.0
  • Fats: 6.0
  • Dietary Fiber: 26.0
  • Minerals: 22.0
  • Proteins: 22.0
  • Vitamins: 9.0
  • Water: 8.0


  1. Preheat oven to 350 degrees
  2. Combine first 3 ingredients in a dutch oven
  3. Bring to a boil
  4. Cover
  5. Reduce heat
  6. And simmer 20 minutes or until tender
  7. Drain
  8. Partially mash with a potato masher
  9. Combine zucchini mixture
  10. Rice
  11. Sour cream
  12. Cheddar cheese
  13. 2 tablespoons parmesan
  14. Breadcrumbs
  15. Salt
  16. Pepper
  17. And eggs in a bowl
  18. Stir gently
  19. Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray
  20. Sprinkle with 2 tablespoons parmesan
  21. Bake at 350 degrees for 30 minutes or until bubbly and golden
  22. Preheat broiler
  23. Broil one minute or until lightly browned

Step 11

Total Time in Minute 71

Ingredients Count 12

cooking zucchini squash rice casserole

See More Relate Photo




Reduced-sodium fat-free chicken broth

Cooked rice

Fat free sour cream

Reduced-fat sharp cheddar cheese

Fresh parmesan cheese

Italian seasoned breadcrumbs


Black pepper


Cooking spray

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