Zucchini Supper Recipe

Name: Zucchini Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs lean ground beef; 12 lb bulk reduced-fat pork sausage; 1 large onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 2 cups cubed day-old whole wheat bread; ½ cup nonfat milk; 1 tablespoon all-purpose flour; 4 cups chopped zucchini; 34 lb Velveeta reduced fat cheese product, cubed; 1 (10 3/4 ounce) can 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

Servings: persons

1 12 lbs lean ground beef
12 lb bulk reduced-fat pork sausage
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 cups cubed day-old whole wheat bread
½ cup nonfat milk
1 tablespoon all-purpose flour
4 cups chopped zucchini
34 lb Velveeta reduced fat cheese product, cubed
1 (10 3/4 ounce) can 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

1
In a Dutch oven,cook the beef, sausage,onion, carrot, and celery over medium heat until meat is no longer pink and veggies are crisp-tender.
2
Meanwhile, in a small bowl, combine the bread cubes and milk, set aside.
3
Remove meat mixture from the heat;drain.
4
Stir in flour until blended.
5
Stir in bread mixture and remaining ingredients.
6
Transfer to a 13x9 inch baking dish coated with nonstick cooking spray.
7
Cover and bake at 350 for 40-45 minutes or until a meat thermometer reads 160.
8
Uncover and stir.
9
Bake 8-12 minutes longer or until golden brown.

19024

kcal

Calories

1473

Fat

Carbs

1347

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 12 lbs lean ground beef, 12 lb bulk reduced-fat pork sausage, 1 large onion, chopped, 1 medium carrot, chopped, and more.

Yes, Zucchini Supper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Supper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions