Layered Zucchini Rice Casserole

When my garden is in full 

production mode, I have ample

amounts of zucchini!

That's when I start to get creative.

You know....."sneak" it into cakes,

salad's and soups.

I have friends who make squash

 casserole's. I really like them too, it's 

just that I happen to live with (2)

VERY picky eaters...ok sometimes I

make it (3)..but who's counting?!

What ever I make has to "mask" that I

usually chose the lighter  fat free version 

of ingredients. Plus whole grain vs white....

the list goes on.

While I know My daughter likes squash

my husband does not. My daughter doesn't

 like onions, or tomatoes. And neither are

big fans of Brown rice....that was the

obstacle, I was facing.

Well...I am THRILLED to say 

both enjoyed this dish! I even

had some taste testers give me

feedback saying they weren't huge fans

of squash, but they loved this dish.

You and your family be the judge.

Layered Zucchini Rice Casserole

2 Med. Zucchini~ peeled/sliced

2 med. Yellow Summer Squash~peeled/sliced

1/2 tsp. Onion powder

1/2 tsp. Garlic Powder

Salt/ pepper to taste

2 C. Cooked Brown Rice

4 C. Light Mexican Blend Shredded Cheese

2 C. Fat Free Sour Cream

1/4 C. Diced White Onion

1 (14oz.) Mild Rotel Tomato's with green chilies

I start by steaming the squash along with

the onion and garlic powder, salt/pepper 

until it is fork tender. Drain and set aside.

Place cooked rice into the bottom of a 

lightly greased 3 qt. baking dish.

In a bowl combine the sour cream, rotel

and onion together. Pour  half mixture over rice.

Sprinkle with half cheese. Layer the 

drained squash over cheese layer. 

Repeat with remaining sour cream layer

then top off with remaining cheese.

Cover with lid or foil, Bake at 350

for 30 minutes. Remove cover

bake another 10 minutes.

Let set 5 minutes before serving.

Enjoy mixing things up,

Lark