Double-Squash Basmati Gratin

Yield: 9 servings (approx 1 cup each)
Source: Cooking Light Magazine August 2005
Comments: Basmati rice and feta cheese distinguish this updated squash-rice casserole from its classic counterpart. Serve with roasted chicken or grilled chicken breasts.
Amy's Comments: The regular CL squash-rice casserole is still my alltime favorite, but this was quite tasty and the topping made it much prettier than squash-rice. Nice flavors, very filling, a little bit of work to put together. Would be great for Thanksgiving or a potluck! Makes a TON!!! I will make this one again.


4 cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)
4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)
2 cups thinly sliced leek (about 2 large)
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
1 cup fat-free sour cream
2/3 cup 1% low-fat milk
2 large egg whites
3 cups cooked basmati rice
1 cup (4 ounces) crumbed feta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano
Cooking spray
25 onion or garlic melba snack crackers
2 tablespoons butter, melted


  1. Preheat oven to 375.
  2. Combine zucchini, squash, leek, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic in a Dutch oven. Cover and cook over medium-high heat 20 minutes or until squash is very tender, stirring occasionally. Uncover and remove from heat; cool slightly.
  3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, sour cream, milk, and egg whites in a large bowl, stirring with a whisk. Add squash mixture, basmati rice, cheeses, parsley, and oregano; stir well to combine. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Place crackers in a food processor; process until coarsely ground. Drizzle with butter; pulse 3 times or until moist. Sprinkle cracker crumb mixture evenly over rice mixture. Bake at 375° for 25 minutes or until browned on top and bubbly around edges. Let stand 10 minutes before serving.


H.U: 5 per serving
CALORIES 251(29% from fat); FAT 8.1g (sat 4.7g,mono 2.3g,poly 0.5g); PROTEIN 11g; CHOLESTEROL 25mg; CALCIUM 246mg; SODIUM 656mg; FIBER 2.4g; IRON 2.1mg; CARBOHYDRATE 34.1g

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