Lunch: Makeover Zucchini Supper Recipe

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

Instructions

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 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.

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