8 cups sliced zucchini (about 2 1/2 pounds)

1 cup chopped onion

1/2 cup fat free chicken broth

2 cups cooked rice

1 cup fat free sour cream

1 cup shredded reduced fat sharp cheddar cheese

1/4 cup grated fresh parmesan cheese, divided

1/4 cup Italian seasoned breadcrumbs

1 tsp salt

1/4 tsp pepper

2 eggs, lightly beaten

Preheat oven to 350.

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 Tbsp Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.  Spoon zucchini mixture into a 13×9 inch baking dish coated with cooking spray; sprinkle with 2 Tbsp Parmesan cheese.  Bake at 350 for 30 minutes or until bubbly.

Preheat broiler.

Broil 1 minute or until lightly browned.

Yields 8 servings of 1 cup each for 4 pts or 5pts+