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Makeover Zucchini Supper Recipe

Makeover Zucchini Supper Recipe

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. YIELD:8 servings


  • 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


  • 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 13x9-in. baking dish coated with cooking spray.
  • 3. 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. Yield: 8 servings.

Nutritional Facts

1-1/3 cups: 373 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1119mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 34g protein.

Reviews for Makeover Zucchini Supper

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Schlaef User ID: 429768 167977
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!!!!!"

BillandSherra User ID: 4175225 167975
Reviewed Jan. 23, 2011

"very tasy. Leftovers taste great cold as well"

Fire291 User ID: 934301 153431
Reviewed Sep. 2, 2010

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

smjrks User ID: 1392086 106979
Reviewed Jul. 6, 2010

"easy and delicious,thanks for the recipe"

gutentag User ID: 4056483 167973
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."

keykeelee User ID: 4348239 167204
Reviewed 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 User ID: 276723 167202
Reviewed Aug. 10, 2009

"I wasn't too impressed with this casserole."

DKPadhi User ID: 4059545 169299
Reviewed Aug. 7, 2009

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

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