Zucchini Casserole

Yields 8 servings*. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information per serving from myfitnesspal.com: 128 calories, 19 g carbs, 4 g fat, 5 g protein, 3 g fiber *I measured a serving for those of you who don’t like to cut casseroles into pieces and it came in somewhere between a very generous ¾ cup and a slightly scant full cup

Zucchini Casserole

Photo by asally04


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • tablespoons light butter, divided

  • 2

    medium zucchini, sliced into ¼” slices

  • 2

    medium summer squash (yellow zucchini), 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

  • 2

    cups Pepperidge Farm Herb Seasoned Stuffing, divided

Directions

Directions: 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 7x11 dish) and spread evenly. 4. Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.


Nutrition

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