Zucchini Pizza Casserole with Beef

By á-178825

Can make ahead & freeze. 6-8 servings.

Ingredients

• 4 c shredded unpeeled zucchini
• 1/2 t salt
• 2 Lg eggs
• 1/2 c grated Parmesan cheese
• 8 ozs shredded part-skim mozzarella cheese, divided
• 4 ozs shredded cheddar cheese, divided
• 1 lb lean ground beef
• 1/2 c chopped onion
• 15 oz can Italian tomato sauce
• 1 med green pepper, chopped

Preparation

Step 1

Place zucchini in strainer; sprinkle with salt. Let stand 10 min. Squeeze out moisture.

Combine zucchini with eggs, Parmesan & half the mozzarella & cheddar cheeses. Press into greased 13x9 in baking dish.

Bake uncovered at 400 for 20 min. Meanwhile cook beef & onion over med heat until meat is no longer pink; drain. Add tomatoes sauce; spoon over zucchini mixture.

Sprinkle with remaining cheeses; add green pepper. Bake 20 min longer until heated through.

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