Zucchini Casserole
This zucchini casserole is one of those perfect year-round potluck side dishes that works for almost every occasion!
Ingredients
- 3 ½ tablespoons light butter, divided (I use Land O'Lakes)
- 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
Instructions
- Preheat the oven to 350.
- 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.
- 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.
- 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.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
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)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)