South African Vegetable Casserole

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Washington Post

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Ingredients

1 large yellow onion

1 medium clove garlic

3 medium zucchini

3 medium yellow squash

1/2 cup sugar-free natural peanut butter

1 1/4 cups plain nonfat yogurt (do not use Greek-style yogurt)

1/4 cup olive oil

3/4 cup store-bought shredded carrots

1 teaspoon curry powder, preferably Jamaican or West Indian

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup crushed dried herb stuffing

1 tablespoon unsalted butter, cut in pieces

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