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Makeover Zucchini Supper Recipe

Makeover Zucchini Supper Recipe photo by Taste of Home

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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.

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Makeover Zucchini Supper Recipe

Prep: 30 min. Bake: 50 min.

Yield: 8 Servings

30 50 80

Ingredients

1-1/2 pounds lean ground beef (90% lean)
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.

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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Reviews for Makeover Zucchini Supper

Makeover Zucchini Supper

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(1-8) of 8 reviews

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Reviewed on Sep. 10, 2012 by Schlaef

Made the recipe exactly as stated with the exception of putting in sage...neither I nor my husband care for it. I don't know what went wrong but it was so juicy I had to bake it uncovered (after the first 45 minutes covered) an additional 1 - 1.25 hours to firm it up some and brown. Even then it was still juicy. The flavor was good and my husband is quite a picky eater but will help eat the leftovers. It's currently tipped on a slant to get more of the juice out. It was quite an experience. Checked the recipe a couple of times and did exactly as it came off the internet. Go figure!!!!!

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