Ingredients

8 cups sliced zucchini (about 2-1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350 degrees.

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.

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 degrees for 30 minutes or until bubbly.

Preheat broiler. Broil 1 minute or until lightly browned