Rice and Zucchini Casserole

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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.

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