Zucchini Casserole

zucchini casserole

Here’s another absolutely delicious zucchini recipe for you.  I posted 2 different recipes.  The first is the recipe I made.  Oh so delicious!  The second recipe is the Weight Watchers version if you don’t want as many calories but you still want to try this dish.  Go for it.  Seriously!  It’s amazing!

I found the Weight Watchers version all over Pinterest.  It looked so good I wanted to make it, except I substituted some of the ingredients.  I probably should have made the Weight Watchers version since I ate so much of this!

zucchini casserole

Zucchini Casserole

Ingredients

  • 2 Tbsp. butter
  • 4 medium zucchini, sliced
  • 1/2 cup sweet onion, chopped
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup mozzarella cheese
  • 1/2 cup Italian Bread Crumbs

Instructions

  1. Preheat oven to 350 degrees
  2. In a large saute pan, add 2 Tbsp. butter and melt. Add the sliced zucchini and chopped onion. Saute for about 3 minutes. Stir. Cover and cook for an additional 5-7 minutes.
  3. In a casserole dish, mix the sour cream, cream of mushroom soup and 1/2 cup of cheese.
  4. Slowly stir in the zucchini and onions.
  5. Sprinkle the remaining 1/2 cup of cheese on top and then bread crumbs.
  6. Bake for 30 minutes
http://makingmemorieswithyourkids.com/2013/08/zucchini-casserole/

Here’s the recipe for the Weight Watchers version.

Zucchini Casserole - Weight Watchers

Ingredients

  • 3 ½ tablespoons light butter, divided
  • 4 medium zucchini, sliced into 1/4” slices
  • ½ cup diced onion
  • ½ cup shredded carrots (optional)
  • 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

Instructions

  1. Preheat the oven to 350.
  2. In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, 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, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish.
  4. 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.
  5. Bake for about 30 minutes and serve warm.
http://makingmemorieswithyourkids.com/2013/08/zucchini-casserole/

You can read more about the nutritional information HERE on Emily Bites.

ENJOY!

Print Friendly, PDF & Email

Comments

  1. tia albright says:

    thanks for sharing.. this looks delicious!! I saved the recipe for later.

  2. This looks really good. I have 2 squash left from my garden yet so I can make this for us one evening for supper. Thanks for the recipe. Its one I havent seen before. I like that you wrote the weight watcher recipe of it too.

  3. Natasha Rodriguez says:

    YES THANK YOU! I love zucchini! So much! I am making this tonight 🙂

  4. This looks good! I don’t usually cook with zucchini, since I don’t know what to do with it, but this is inspiring.

  5. Yum! Love casseroles! I just made my own zucchini casserole – I started with one recipe, and then just started adding things and before I knew it it was a whole new dish!

  6. What a great recipe for all the zucchini we have from the garden right now, this looks delicious. Thank you so much for sharing with Full Plate Thursday and have a good week!
    Miz Helen