Zucchini Pizza Casserole

By srumbel

My husband has a hearty appetite—our two kids never tire of pizza—and I grow lots of zucchini. So this tasty, tomatoey casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota

Read more: http://www.tasteofhome.com/recipes/zucchini-pizza-casserole#ixzz39fKv2zxZ

Ingredients

• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1 pound ground turkey or beef
• 1/2 cup chopped onion
• 1 can (15 ounces) Italian tomato sauce or spaghetti sauce
• 1 medium green pepper, chopped
• can top with mushrooms and black olives
• Read more: http://www.tasteofhome.com/recipes/zucchini-pizza-casserole#ixzz39fL4J06N

Preparation

Step 1

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.


Read more: http://www.tasteofhome.com/recipes/zucchini-pizza-casserole#ixzz39fL7f3vJ