Brown Rice and Zucchini Casserole
3 medium zucchini, shredded through the large holes of a box grater
2 tsp salt
2 large eggs, lightly beaten
2 cup cooked medium-grain brown rice, cooled to room temperature
1 cup low fat ricotta cheese
1 Tbs fresh, chopped basil
3 oz low-fat mozzarella cheese
1 Tbsp all-purpose whole wheat flour
1 tsp finely grated lemon zest
1 tsp dried thyme
1/2 tsp freshly ground black pepper
1/4 cup breadcrumbs, mixed Panko and Italian style
2 Tbs Parmesan cheese
1 pound Italian sausage (casings removed)
Preheat oven to 350 degrees.
Brown Italian sausage, drain, and set aside.
Toss zucchini and salt in a large colander; set in the sink for 10 minutes. Rinse well to remove salt. Squeeze it by handfuls to remove all excess moisture. Transfer to a large bowl.
Stir in the eggs, brown rice, ricotta cheese, mozzarella, flour, lemon zest, thyme, basil and pepper until well-combined. Add Italian sausage and mix well.
Spray a 9-inch square baking pan with cooking spray. Spoon and spread the zucchini mixture into the pan. Mix the breadcrumbs and Parmigiano-Reggiano in a small bowl; sprinkle evenly over the casserole.
Bake 25-30 minutes.
Serves 8, 4 points a serving (without meat).