This recipe has become a family favorite and I definitely enjoy sharing it with others. One of the cardiologists’ wives I have become friends with made this casserole for us after I had given birth to Emie and it was AMAZING! Fortunately, she was happy to share the recipe with me and I am going to take the time to share this with you too.
8 cups zucchini, sliced thin (I typically coarsely chop this in my food processor)
1 cup onion, chopped
1/2 cup chicken broth
2-3 cups cooked chicken, shredded (I am a huge pressure cooker fan, so I will pressure cook the chicken about 10-12 minutes- then I shred the meat)
2 cups cooked rice
1 cup unflavored fat free Greek yogurt (you can substitute sour cream, but the yogurt is definitely the healthier option)
1 cup mozzarella cheese, shredded
1/4 parmesean cheese, divided
1/4 cup Italian seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic
2 eggs, beaten
Preheat oven to 350 degrees
Grease a 9×13 pan with cooking spray
Combine the first three ingredients in a dutch oven, bring to a boil. Cover, reduce heat and simmer 20 minutes or until tender. Drain. Partially mash with potato masher.
Combine zucchini mixture, chicken, rice, yogurt, mozzarella cheese, garlic, 2 tablespoons parmesean cheese, breadcrumbs, salt, pepper and eggs in a large bowl. Stir gently.
Spoon into a 9×13 pan and sprinkle remaining parmesean cheese on top. (I will typically add a little extra mozzarella cheese on top if I have some on hand)
Bake for 30 minutes or until bubbly.
Broil 1-2 minutes or until lightly browned.