Makeover Zucchini Supper Recipe

Ingredients

• 1-1/2 pounds lean ground beef
• 1/2 pound reduced-fat bulk pork sausage
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 2 cups cubed day-old whole wheat bread
• 1/2 cup fat-free milk
• 1 tablespoon all-purpose flour
• 4 cups chopped zucchini
• 3/4 pound reduced-fat process cheese (Velveeta), cubed
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 3/4 cup egg substitute
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper

Directions

• In a Dutch oven, cook the beef, sausage, onion, carrot and celery over medium heat until meat is no longer pink and vegetables are crisp-tender. Meanwhile, in a small bowl, combine bread cubes and milk; set aside.
• Remove meat mixture from the heat; drain. Stir in flour until blended. Stir in bread mixture and remaining ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• Cover and bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. Uncover and stir. Bake 8-12 minutes longer or until golden brown. Yield: 8 servings.

Makeover Zucchini Supper published in Light & Tasty August/September 2007, p9