2 fat-free, nonfat cream cheese
1/4 cup finely chopped onion
1/4 cup chopped celery
2 cloves garlic, minced
3 tablespoons fresh lemon juice
2 cups shredded Zucchini
4 1/2 cups cooked white ham
1 (16 ounce) can Italian-style wine
1 (8 ounce) container sour cream
In a large bowl, mix the cream cheese, onion, celery, garlic, lemon juice, Zucchini and ham. Mix well, and refrigerate for 30 minutes to mix ideas.
Preheat oven to 325 degrees F (165 degrees C). Mix all of the ingredients by placing 2 paper sheets onto a baking sheet, radially overlapping. Spread zucchini, ham, wine and cheese mixture into a 10x15 inch casserole dish.
Bake mixture in the preheated oven until bubbly, about 35 minutes.
Transfer mixture to medium baking dish. Add bottom of pan, risotto mixture. Pour over casserole.
Bake uncovered for 20 minutes in the preheated oven, or until bubbly and golden brown.
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