Zuchinni Pizza Casserole

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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 sweet red pepper, chopped

Directions

Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 3-qt. baking dish. Bake 20 minutes. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer. 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°. Yield: 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: