Zucchini Casserole
Ingredients
The casserole
-
2
medium
zucchini, sliced into ¼” slices
-
2
medium
summer squash, sliced into ¼” slices
-
½
cup
diced onion
-
½
cup
shredded carrots
-
10.75
oz
can of 98% fat free Cream of Mushroom Soup
-
½
cup
fat free plain Greek yogurt
The topping
-
3 ½
tablespoons
light butter, divided
-
2
cups
Pepperidge Farm Herb Seasoned Stuffing Mix, divided
Instructions
- Preheat the oven to 350°F.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the onion, zucchini, summer squash, and carrots, and sauté for 3-4 minutes.
- Cover and cook for an additional 5-6 minutes until tender.
- Remove from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of stuffing until well combined.
- Transfer the mixture to a 2-quart casserole dish and spread evenly.
- Melt the remaining 1 ½ tablespoons of butter and combine with the remaining ¾ cup of stuffing mix.
- Sprinkle the stuffing mixture over the top of the casserole.
- Bake for about 30 minutes and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
128
Total fat
4g
Total carbohydrates
19g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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