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Makeover Zucchini Supper

Total Time

Prep: 30 min. Bake: 50 min.

Makes

8 servings

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.

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

  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.

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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