MAKEOVER ZUCCHINI SUPPER

Makeover Zucchini Supper image

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.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

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 : Calories 373 calories, Fat 17g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1119mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein.