Zucchini Delight

The casserole Queens Cookbook by Crystal Cook and Sandy Pollock

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked long-grain white rice
1 cup sour cream
1 cup sharp Cheddar cheese, shredded
2 tablespoons grated Parmesan
1/4 cup seasoned breadcrumbs
2 large eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan for top

In a large pot over medium-high heat, place the zucchini, onions and chicken broth. 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, Parmesan cheese, eggs, breadcrumbs, salt and pepper and stir gently to combine. Spoon the mixture into a 13 x 9-inch baking pan sprayed with non-stick cooking spray.
Sprinkle with 2 tablespoons Parmesan cheese.

Bake at 350 F for 30 minutes or until top is golden brown.

Makes 6-8 servings

Note: I added 1 extra cup of cooked rice, more salt and pepper before baking.