Double-Squash Basmati Gratin

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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

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