Zucchini Casserole

This Zucchini Casserole is creamy & delicious with a crunchy topping for just 128 calories or 3 Weight Watchers SmartPoints!


3 ½ tablespoons light butter, divided
2 medium zucchini, sliced into 1/4” slices
2 medium summer squash (yellow zucchini), sliced into 1/4” 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
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided


  1. Preheat the oven to 350.
  2. In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
  3. Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish (I used a 7×11 dish) and spread evenly.
  4. For full directions please visit Zucchini Casserole @ emilybites.com

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