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Makeover Zucchini Supper

 Makeover Zucchini Supper
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.
8 ServingsPrep: 30 min. Bake: 50 min.

Ingredients

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

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  • 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.

2 of 2

Makeover Zucchini Supper (continued)

Directions (continued)

  • 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.