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Zucchini Pizza Casserole

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6-8 servings

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Ingredients

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 large 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 beef
  • 1/2 cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green pepper, chopped

Details

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 a greased 13x9-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.

Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

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