6 C zucchini, chopped (approx. 2 pounds)
2 C cooked rice
1 C white onion, chopped
1 cup mozzarella, grated, divided
1 C sharp cheddar cheese, grated
1 C low fat sour cream
1/2 C parmesan cheese, grated
1 4 oz. can green chilies, drained and chopped
2 Tbsp extra-olive oil
1/2 tsp garlic powder
kosher salt and freshly ground pepper, to taste
Preheat oven to 350 F degrees.
Heat olive oil in a large Dutch oven or skillet, over medium-high heat. Saute zucchini and onions until tender.
Season with salt and pepper.
Drain off excess liquid. Set aside.
In a large bowl, combine cooked rice, green chilies, sour cream, parmesan, 1/2 C mozzarella, and garlic powder.
Transfer to a 9x13 baking dish. Top with zucchini and onion.
Sprinkle cheddar cheese and remaining mozzarella over the top.
Bake for 25-30 minutes, or until cheese is melted and bubbly.
Place under broiler for 3-5 minutes, or until golden browned, optional.