Zucchini Casserole

[3 SP per serving] 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.

Information

Makes: 8 Servings
Source: Emily Bites

Ingredients

3½ Tbsp	light butter, divided
2 medium	uncooked zucchini, sliced into ¼" slices
2 medium	summer squash, yellow zucchini, sliced into ¼" slices
½ cup	uncooked onions, diced
½ cup	uncooked carrots, shredded
10½ oz	canned low-fat cream of mushroom soup made with fat-free milk, 1 can
½ cup	fat-free plain Greek yogourt
2 cups	Stove Top Turkey stuffing mix

Instructions

1. Preheat the oven to 350°F.
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, yogourt, 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 1½ 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

128 calories, 19 g carbs, 4 g sugars, 4 g fat, 1 g saturated fat, 5 g protein, 3 g fibre