Ingredients
The following ingredients have 8 Servings
- 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)
Instruction
- 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.
