Healthy Squash and Kale Casserole

Ingredients

• 2 tablespoons olive oil
• 1/4 of a medium yellow onion, chopped
• 6 cups finely chopped kale (about 5 ounces)
• 1 small garlic clove, minced
• Kosher salt and freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 2 cups of 1/2-inch diced yellow squash (about 8 ounces)
• 2 cups of 1/2-inch diced zucchini (about 8 ounces)
• 2 tablespoons mayonnaise
• 3 cups frozen brown rice, thawed
• 1 cup grated Swiss
• 1/3 cup grated Parmesan
• 1 cup panko bread crumbs
• 1 large egg, beaten
• Cooking spray

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