8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
1/2 cup fat-free chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup shredded reduced fat sharp cheddar cheese
1/4 cup grated fresh parmesan cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 tsp salt
1/4 tsp pepper
2 eggs, lightly beaten
Preheat oven to 350.
Combine first 3 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. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 Tbsp Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13×9 inch baking dish coated with cooking spray; sprinkle with 2 Tbsp Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Broil 1 minute or until lightly browned.
Yields 8 servings of 1 cup each for 4 pts or 5pts+