Best Reduced Calorie Summer Squash And Zucchini Casserole Recipes

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 inch baking dish or casserole and set aside.
• In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
• Add the condensed soup, sour cream, and mushrooms, mixing well.
• In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
• Layer the squash mixture over the stuffing mix.
• Cover with the remaining stuffing mix.
• Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

REDUCED CALORIE SUMMER SQUASH AND ZUCCHINI CASSEROLE

Steps:

• Split squash and zucchini length wise then cut in to 1/2 inch pieces.
• Chop onion medium dice.
• Put all three items in pan cover with water and cook till fork tender.
• Drain all vegetables put casserole dish.
• Crush crackers into crumbs and add to vegetables.
• Mix all other ingredients into the casserole dish with the vegetables.
• Add salt and pepper to taste.
• Sprinkle 2 extra crackers crumbled on top.
• Cover and bake at 325 for 35 minutes.
• Uncover and bake for 10 minutes more.
• Remove from oven and let sit for 15 minutes then serve.