Rice, Broccoli & Zucchini Casserole

Adapted from a Cooking Light recipe. 6 Servings. No idea about the nutritional value or calorie content because I’ve altered the original recipe.

2 cups zucchini, sliced
4 cups broccoli, chopped
1 cup yellow onion, chopped
1/2 cup chicken stock
2 cups cooked rice
1 cup cheddar cheese shredded(lowfat if your watching calories)
1 cup sour cream (lowfat if your watching calories)
1/4 cup Parmesan cheese, shredded
1/4 cup Italian seasoned bread crumbs
1 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350 degrees.

Combine first 4 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and steam until slightly tender.

Combine zucchini & broccoli mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt and pepper in a large bowl, stirring gently. Spoon mixture into a 9 x 13 baking dish coated with a cooking spray. Sprinkle with 2 tablespoons Parmesan cheese.

Bake for 30 minutes or until bubbly. Broil 1 minute under broiler or until lightly brown.