8 cups sliced zucchini (about 2 1/2 pounds)
1 cup chopped onion
garlic minced
garlic minced
1-2 tbsp olve oil
2 cups cooked rice
2 cups cooked rice
1 cup sour cream
1 cup (4 ounces) shredded cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
parsley for color
parsley for color
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray
Preheat oven to 350°.
Saute first 3 ingredients in olive oil until tender. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
dmv note: I halved the recipe, used yellow squash and cubed brie it was quite tasty.