Zucchini Casserole

This may be the best thing I’ve ever made. The reason why I think so: my fiance ate all of the leftovers for lunch the day after I made it. He never eats leftovers! I couldn’t believe this simple, vegetarian dish was such a hit!

Ingredients

3 T butter, divided
2 medium zucchini, sliced into 1/4” slices
2 medium summer squash, sliced into 1/4” slices
½ cup diced onion
½ cup shredded carrots
1 can of low-fat Cream of Mushroom Soup
½ cup plain Greek yogurt
2 cups Stuffing Mix, divided

Directions

1. Slice the onion, zucchini and summer squash.
2. Preheat the oven to 350 degrees.
3. Warm 2 T of butter in a large skillet over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes.
4. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
5. Remove the squash mixture from heat and stir in the soup, yogurt, and 1 ¼ cups of the stuffing until well combined.
6. Transfer the mixture to a casserole dish (I used a 3qt dish) and spread evenly.
7. Melt the remaining 1 T 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.

From Emily Bites