Zucchini Casserole

Zucchini Casserole

Ahh…comfort food. This zucchini casserole is one of those perfect year-round potluck side dishes that works for almost every occasion (see also: Cheesy Potluck Potatoes). While zucchini and summer squash are in abundance during the Summer months, this dish will seem equally at home as part of a Thanksgiving spread as it will on your picnic table for an outdoor barbecue. I love the textures in this dish – it’s creamy and hearty with a crunchy topping and it makes for a filling side dish to poultry, steak, burgers or fish. Not only is this zucchini casserole a crowd pleaser, it’s also super simple to make and rings in at less than 130 calories or only 3 Weight Watchers SmartPoints per serving. 

Zucchini Casserole

If you’re looking for more ways to use the zucchini in your garden or fridge, try one of these other zucchini recipes (you’ll see why it’s one of my favorite vegetables): Zucchini Squares, Zucchini Chicken Pasta in Tomato Cream SauceParmesan Zucchini Rounds, White Vegetable Lasagna Cups, Sausage-Stuffed Baked Zucchini, Zucchini Chocolate Chip Muffins, Balsamic Roasted Vegetables, Zucchini Tots, or White Vegetable Lasagna

Zucchini Casserole

Print

Zucchini Casserole

Yield: 8 servings

Ingredients:

  • 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

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 7×11 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.

Weight Watchers Freestyle SmartPoints:
3 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
128 calories, 19 g carbs, 4 g sugars, 4 g fat, 1 g saturated fat, 5 g protein, 3 g fiber (from myfitnesspal.com)

adapted from my mom

Zucchini Casserole