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From East Moline, Illinois, Mandy Anderson's revised one-dish wonder boasts nearly 60% less saturated fat, 199 fewer calories and 46% less sodium per serving! But it's more colorful, nutritious and with all the cheesy, melt-in-your-mouth flavor her husband loves.
This recipe is:
Healthy
Nutritional Facts 1-1/3 cups equals 373 calories, 17 g fat (7 g saturated fat), 80 mg cholesterol, 1,119 mg sodium, 21 g carbohydrate, 2 g fiber, 34 g protein.
Originally published as Makeover Zucchini Supper in Light & Tasty August/September 2007, p9
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Reviewed on Jan. 23, 2011 by BillandSherra
very tasy. Leftovers taste great cold as well
Reviewed on Sep. 02, 2010 by Fire291
This was very good! but it does not look good!
Reviewed on Jul. 06, 2010 by smjrks
easy and delicious,thanks for the recipe
Reviewed on Aug. 19, 2009 by gutentag
i made this last nite and neither me or my husband thought much of it, it tasted like mush. there was no taste at all.
Reviewed on Aug. 17, 2009 by keykeelee
Use homemade bread that has no salt added, there is a lite Velveeta that will lower the sodium a little more; and you could just use fresh sliced mushrooms in place of the soup.
Reviewed on Aug. 10, 2009 by anndino
I wasn't too impressed with this casserole.
Reviewed on Aug. 07, 2009 by DKPadhi
This had 2000mg of sodium before the makeover??? WOW
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