Double Squash Rice Gratin

2 cups of diced zucchini
2 cups of thinly sliced zapallo (or other yellow squash)
2 cups of thinly sliced leeks
1/4 cup of chicken broth
1 tsp of salt
1 tsp of black pepper
6 garlic cloves, minced
1 cup of nonfat plain yogurt
1 egg white
1 1/2 cups of cooked brown rice
1 cup of crumbled queso fresco
1/4 cup of shredded parmesean cheese
1/4 cup of minced fresh thyme (can substitute other herbs)
1 cup of crumbs (use potato chips, tortilla chips, cornflakes, panko, etc.)

Preheat oven to 375F. Combine zucchini, zapallo, leek, broth, 1/2 tsp of salt, 1/2 tsp of pepper and garlic in a Dutch oven. Cover and cook for 20 minutes or until squashes are tender, stirring occasionally. Uncover, remove from heat and cool slightly. In a large bowl, combine remaining salt and pepper, yogurt and egg white then stir with a whisk. Add squash mixture, brown rice, cheeses and herbs. Stir well to combine. Pour mixture into 8x8 baking dish coated with cooking spray. Sprinkle crumbs over rice mixture. Bake at 375F for 25 minutes or until browned on top and bubbly around the edges. Let stand 10 minutes before serving. Serves 4.

Adapted from Cooking Light.