Rice and Zucchini Casserole

Rice and Zucchini Casserole

Ingredients:

• 8 cups zucchini, sliced
1 cup onion, chopped

• ½ cup chicken broth

• 2 cups cooked Calrose white rice

• 1 cup sour cream

• 1 ½ cups sharp Cheddar cheese, shredded

• ½ cup Parmesan cheese, freshly grated

• ¼ cup Italian-seasoned breadcrumbs
1 teaspoon salt

• ½ teaspoon Cayenne pepper

• 1 teaspoon paprika

• 2 large eggs, lightly beaten

• cooking spray

Directions:

1. Preheat oven to 350°F.

2. Combine first three ingredients in a Dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain, partially mash with a potato masher.

3. Combine zucchini mixture with rice, sour cream, cheddar cheese, ¼ cup Parmesan cheese, breadcrumbs, salt, cayenne pepper and eggs in a bowl, stir gently.

4. Spoon zucchini mixture into a 13×9-inch baking dish coating with cooking spray. Sprinkle with ¼ cup Parmesan cheese and paprika. Bake for 30 minutes, or until bubbly. Broil 1 minute or until lightly browned.