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Zucchini Summer Squash Casserole *REDID* takes 15 minutes to prepare.

Zucchini Summer Squash Casserole *REDID* takes 30 minutes to cook.

Zucchini Summer Squash Casserole *REDID* makes 12 servings.

The ingredients for Zucchini Summer Squash Casserole *REDID* are:

2.5 cups zucchini, halved and sliced
1.5 cups summer squash, halved and sliced
1 large vidalia sweet onion, chunky chopped
1 can Campbells Cream of Chicken Soup 98% fat free
1 cup fat free sour cream
1 cup shredded carrots
6 oz Stuffing mix (I use pepperidge farms sage/onion)
1/2 stick of salted butter, melted

Here is how you make Zucchini Summer Squash Casserole *REDID*:

Saute squash and onion in hot skillet, sprayed with olive oil cooking spray. In the meantime, combine soup, sour cream and shredded carrots. Place 6 oz Stuffing Mix into 9x13 glass baking dish (I spray with olive oil cooking spray so it doesn't stick) and drizzle with melted butter. (It will still appear dry.) When squash mixture on stove is tender crisp, (but not mushy), add to soup/sour cream/carrot mixture. Fold in well. Spoon over stuffing mix. Bake in 350 degree oven for 30 minutes. Serve hot. Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user DAWNRHARV.

The nutritional information for Zucchini Summer Squash Casserole *REDID* is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 134.9

• Total Fat: 4.8 g
• Cholesterol: 12.4 mg
• Sodium: 430.7 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 2.7 g
• Protein: 3.8 g