Zucchini Supper

1 ½ pounds lean ground beef
½ 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
½ cup fat free milk
1 Tablespoon all-purpose flour (I used whole wheat flour)
4 cups chopped zucchini
¾ pound reduced-fat process cheese (Velveeta), cubed (I used reduced-fat cheddar)
1 can (10 ¾ ounces) reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
¾ cup egg substitute
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon rubbed sage
½ teaspoon dried thyme
½ teaspoon pepper

In an 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 13x9x2 baking dish coated with nonstick 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.

Nutrition Facts: 1 1/3 cup equals 373 calories, 17 g fat (7 saturated fat), 80 mg cholesterol, 1,119 mg sodium, 21 g carbohydrate, 2 g fiber, 34 g protein.


Calories listed above are for the recipe as it was written in Light & Tasty Magazine, February 08. Using turkey meat and possibly less of it could further reduce the calories.