Our zucchini casserole tastes just as good as Mom’s, but we’ve trimmed out many of the calories. Rich in flavor, this dish is a perfect partner for our Mamaw’s Stuffed Peppers (page 58), Jayne’s Baked Spaghetti (page 62), and Chicken Penne Pasta with Pink Sauce (page 74).

　　

Ingredients

makes 6 to 8 servings

　　Cooking spray

　　8 cups sliced zucchini (about 2 1/2 pounds)

　　1 cup chopped onion

　　1/2 cup chicken broth (see page 200)

　　2 cups cooked long-grain white rice (see page 195)

　　1 cup sour cream

　　4 ounces sharp Cheddar cheese, shredded (1 cup)

　　1/4 cup grated Parmesan cheese (1 ounce)

　　1/4 cup seasoned bread crumbs (see page 196)

　　2 large eggs, lightly beaten

　　1 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray.

　　

Step 2

Combine the zucchini, onion, and chicken broth in a large pot set over medium-high heat, and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes or until the vegetables are tender. Drain well, transfer to a large bowl, and partially mash the vegetables. Add the rice, sour cream, Cheddar cheese, 2 tablespoons of the Parmesan cheese, the bread crumbs, eggs, salt, and pepper to the vegetables, and stir gently to combine. Spoon the zucchini mixture into the prepared baking dish. Sprinkle the top with the remaining 2 tablespoons Parmesan cheese.

　　

Step 3

Bake for 30 minutes or until the top is golden brown.

　　

notes

Step 4

Great for freezing! See our Freezer Tips on pages 23–27.

　　

Step 5

This dish can easily be made vegetarian by substituting vegetable broth for the chicken broth.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.