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:
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.
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 Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
128 calories, 19 g carbs, 4 g fat, 5 g protein, 3 g fiber (from myfitnesspal.com)
source: http://www.emilybites.com
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.
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 Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
128 calories, 19 g carbs, 4 g fat, 5 g protein, 3 g fiber (from myfitnesspal.com)
source: http://www.emilybites.com
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