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

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.