You are here

Zucchini And Pattypan Casserole

fatfree.kitchen's picture
Ingredients
  Plain non-fat yogurt 2 Cup (32 tbs)
  Grated nonfat cheddar cheese 1⁄3 Cup (5.33 tbs)
  Egg whites 2 , lightly beaten
  Chopped onion 1⁄4 Cup (4 tbs)
  Cooked rice 3 Cup (48 tbs) (White Or Brown)
  Diced zucchini 2 Cup (32 tbs)
  Diced yellow summer squash 2 Cup (32 tbs) (Patty Pan)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Dried dill 1⁄2 Teaspoon
  Nonfat whole grain bread crumbs 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 350 degrees.
Combine yogurt and cheese in a small saucepan.
Heat over very low heat until cheese melts.
Stir in egg whites and onions.
Remove from heat, cover and set aside.
Spread the rice on the bottom of a medium-sized baking dish.
Combine the zucchini, pattypan or yellow summer squash, red pepper, and dill.
Place on top of the rice.
Pour the yogurt-cheese mixture over the squash and rice and top with bread crumbs.
Bake for 30 minutes or until crumbs are lightly browned and squash is just tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
3.935
Average: 3.9 (20 votes)