The manufacturing procedure is extremely easy, you just need to comply with the techniques that we have written on this page. The following are the stages of exactly how to prepare Zucchini Casserole.
This Zucchini Casserole is creamy & delicious with a crunchy topping for just 128 calories or 3 Weight Watchers SmartPoints!
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
- 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 7×11 dish) and spread evenly.
- For full directions please visit Zucchini Casserole @ emilybites.com
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