I do not normally think of stuffing as a summer dish, except when it comes to this zucchini stuffing. The original recipe comes from my friend, Susan W. but I have lightened it. It is one of my favorite stuffing recipes! I also double this recipe for our family because we love to eat it as left-overs too!
serves 6 (4 points +)
- 3 small zucchini, sliced 1/4" thick
- 3/4 c. shredded carrots
- 1/2 c. chopped onion
- 2 T. light butter
- 2-1/2 c. stuffing cubes ( I like Brownberry)
- 1 can Campbell's Healthy Request cream of chicken soup
- 1/2 c. fat free sour cream ( Breakstone's)
Cook zucchini for 10 minutes in boiling water. Drain.
Meanwhile, in a large nonstick skillet coated with cooking spray, saute carrots and onion until tender. Transfer carrot mixture to a large bowl. Add 1-1/2 c. stuffing cubes, soup and sour cream. Gently stir in zucchini. Transfer to a baking dish coated with cooking spray.
Melt butter and stir into remaining stuffing cubes. Sprinkle stuffing cubes over the top of the casserole. Bake at 350 for 30-40 minutes.