8c sliced zucchini (about 2-1/2 lbs.)
1c chopped onions
1/2c fat-free, less-sodium chicken broth
2c cooked rice
1c fat-free sour cream
1c shredded reduced-fat sharp cheddar cheese
1/4c grated fresh parmesan cheese, divided
1/4c Italian-seasoned breadcrumbs
1tsp salt
1/4tsp pepper
2 large eggs, lightly beated
Combine first 3 ingredients in a dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 min. or until tender. Drain; partially mash w/ 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 9×13 pan; sprinkle w/ 2 tbsp. parmesan cheese and bake at 350 for 30 minutes.
Turn broiler on and broil 1 min. or until lightly browned.
