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Ingredients

• 4 cups zucchini, halved lengthwise and thinly sliced (about 1 1/4 pounds)
• 4 cups yellow squash, halved lengthwise and thinly sliced (about 1 1/4 pounds)
• 2 cups thinly sliced leek (about 2 large)
• 1/4 cup fat-free, less-sodium chicken broth
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 3 garlic cloves, minced
• 1 cup fat-free sour cream
• 2/3 cup 1% low-fat milk
• 2 large egg whites
• 3 cups cooked basmati rice
• 1 cup (4 ounces) crumbed feta cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• Cooking spray
• 25 onion or garlic melba snack crackers
• 2 tablespoons butter, melted

Description

Basmati Rice And Feta Cheese Distinguish This Updated Squash-rice Casserole From Its Classic Counterpart. Serve With Roasted Chicken Or Grilled Chicken Breasts.

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