Serves: 10
Total Calories: 106
Boil zucchini and onion 5 minutes only. Drain very well. Combine soup, sour cream, and yogurt. Stir in carrots. Combine dry stuffing mix, butter, and water. Spread half of dressing mixture in 12 x 7 1/2 x 2 baking dish coated with nonstick cooking spray. Spoon zucchini mixture in pour soup mixture over the top and sprinkle rest of dressing mixture on the top. Bake at 350 degrees for 30 minutes.
*This delicious 30 percent fat casserole fits nicely into a day that has an overall fat percentage of less than 20 percent. It contains only 6 fat grams per 1 cup serving.
This Zucchini Casserole recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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