Double-Squash Basmati Gratin

• 4 cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)
• 4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)
• 2 cups thinly sliced leek (about 2 large)
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 3 garlic cloves, minced
• 1 cup fat-free sour cream
• 2/3 cup 1% low-fat milk
• 2 large egg whites
• 3 cups cooked basmati rice
• 1 cup (4 ounces) crumbed feta cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• Cooking spray
• 25 onion or garlic melba snack crackers
• 2 tablespoons butter, melted

1. Preheat oven to 375u0b0.
2. Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375u0b0 for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.

zucchini, yellow squash, chicken broth, salt, freshly ground black pepper, garlic, sour cream, milk, egg whites, basmati rice, feta cheese, parmesan cheese, parsley, fresh oregano, cooking spray, onion, butter

Taken from www.myrecipes.com/recipe/double-squash-basmati-gratin (may not work)