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Liz’s Kitchen: Zucchini Casserole

 

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This is another awesome find! It’s from the blog EmilyBites and I have to admit I was skeptical at first, but was blown away when it was all said and done! Think green bean casserole and Thanksgiving! It’s so good that I decided to make less than a week after making it the first time so I could share it with you! I made one substitute and that was the light butter for full on butter. It wasn’t something I did intentionally, I just didn’t have light butter, but I don’t hate that I left it out! This isn’t the quickest dish I’ve come across but it is pretty simple to put together and totally worth the effort! I have thought about eating this as an entree but it is a side dish. The first time I made it with a parmesan crusted chicken breast and the second time I made it with BBQ pulled chicken. Both times equally as good as a side dish!

Emily Bites Zucchini Casserole 

3 ½ tablespoons light butter (or regular), 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

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First things first, get your mise en place out of the way. It’s all going in the same pan so don’t worry about keeping them separate. Dice about a half cup of onion, slice your zucchini and yellow squash in 1/4 inch slices and shred a half cup worth of carrots.

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Once everything is cut up melt 2 tbsp of the butter over medium heat in large pan. Throw the veggies in the pan and add some salt and pepper and saute for about 2-3 minutes to get the butter evenly over all the veggies. I actually turn the heat up a little on this part. After a few minutes throw the lid on and make sure it’s back on medium. Let these cook for about 6 minutes and take them off the heat. Add the mushroom soup, greek yogurt and 1 1/14 cup stuffing and mix well.

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Transfer the mix to the casserole dish and spread it out evenly in the dish. take the rest of the butter and melt in a bowl, add the rest of the stuffing to the bowl and mix well. Top the casserole evenly with the stuffing and throw in the oven for thirty minutes. The oven should be pre-heated to 350. Enjoy.

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Get FULL and ORIGINAL recipe at emilybites.com

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Next On Liz’s Kitchen: St. Patrick’s Day Lucky Charm Cake

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