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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.
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    8 servings

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 13x9-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°. Uncover and stir. Bake 8-12 minutes longer or until golden brown.
Nutrition Facts
1-1/3 cups: 373 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1119mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 34g protein.

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Reviews

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Average Rating:
  • aed220
    Jan 5, 2013

    No comment left

  • Schlaef
    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!!!!!

  • BillandSherra
    Jan 23, 2011

    very tasy. Leftovers taste great cold as well

  • Fire291
    Sep 2, 2010

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

  • smjrks
    Jul 6, 2010

    easy and delicious,thanks for the recipe

  • gutentag
    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.

  • keykeelee
    Aug 17, 2009

    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.

  • anndino
    Aug 10, 2009

    I wasn't too impressed with this casserole.

  • DKPadhi
    Aug 7, 2009

    This had 2000mg of sodium before the makeover??? WOW

  • nitzakita04
    Oct 26, 2008

    No comment left