How about a veggie casserole?
8 cups sliced peeled zucchini (about 2.5 lbs.)
1 cup chopped onion
1/2 cup fat free chicken broth
2 cups cooked rice
1 cup fat free sour cream or soy substitute
1 cup (4 oz.) soy cheddar cheese
1/4 cup soy parmesan, divided
1/4 cup Italian seasoned breadcrumbs
1 tsp salt
1/4 tsp black pepper
2 egg beaters or 4 egg whites, lightly beaten
1. Preheat oven to 350
2. Combine forst 3 ingr in Dutch oven, bring to boil. Cover reduce heat and simmer 20 minutes or til tender. Drain, partially mash w/potato masher. Combine zucchini mixture, rice, sour cream, cheese, 2 tbsp parmesan, breadcrumbs, salt, pepper and eggs in bowl. Stir gently. Spoon zucchini mixture into a 13x9 baking dish coated w/cooking spray. Sprinkle top with 2 tbsp parm cheese. Bake at 350 for 30 min or til bubbly.
3. Preheat broiler. broil 1 min or until lightly brown.
8 servings; each serving 1 cup.