Squash Rice Casserole (Cooking Light)

• 6 cups sliced zucchini (about 2 pounds)
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 2 minced garlic cloves (optional)
• 1/2 cup reduced-sodium fat-free chicken broth (or vegetable broth)
• 2 cups cooked white rice or 2 cups cooked brown rice
• 1 cup shredded reduced-fat sharp cheddar cheese or 1 cup shredded reduced-fat swiss cheese
• 1/4 cup nonfat sour cream
• 3/4 cup fat-free cottage cheese
• 1/4 cup grated fresh parmesan cheese, divided
• 1/4 cup Italian seasoned breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• cooking spray

1. Preheat oven to 350u0b0.
2. Combine first 5 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, rice, cheddar (or swiss) cheese, cottage cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350u0b0 for 30 minutes or until bubbly.
4. Preheat broiler. Broil 1 minute or until lightly browned.

zucchini, mushrooms, onion, garlic, chicken broth, white rice, cheddar cheese, nonfat sour cream, cottage cheese, parmesan cheese, italian seasoned breadcrumbs, salt, black pepper, eggs, cooking spray

Taken from www.food.com/recipe/squash-rice-casserole-cooking-light-335619 (may not work)