Show Subscription Form




Makeover Zucchini Supper Recipe
Makeover Zucchini Supper Recipe photo by Taste of Home

Makeover Zucchini Supper Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Zucchini Supper in Light & Tasty August/September 2007, p9

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.

Reviews for Makeover Zucchini Supper

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 10, 2012

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!!!!!

MY REVIEW
Reviewed Jan. 23, 2011

very tasy. Leftovers taste great cold as well

MY REVIEW
Reviewed Sep. 2, 2010

This was very good! but it does not look good!

MY REVIEW
Reviewed Jul. 6, 2010

easy and delicious,thanks for the recipe

MY REVIEW
Reviewed Aug. 19, 2009

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT