Zucchini Pizza Casserole

By cooksalot

Ingredients

• 4 cups shredded unpeeled zucchini – remove large seeds
• 1/2 teaspoon Morton salt
• 2 eggs
• 1/2 cup Kraft grated Italian seasoned parmesan cheese
• 2 cups Kraft shredded mozzarella cheese
• 1 pound organic skinned chicken breast
• 1/2 cup onion – chopped
• 1 Tablespoon mixed Italian spices
• 1 – 15 ounce can Heintz tomato sauce
• 1 sweet red pepper – chopped

Preparation

Step 1

4 cups shredded unpeeled zucchini – remove large seeds
1/2 teaspoon Morton salt
2 eggs
1/2 cup Kraft grated Italian seasoned parmesan cheese
2 cups Kraft shredded mozzarella cheese
1 pound organic skinned chicken breast
1/2 cup onion – chopped
1 Tablespoon mixed Italian spices
1 – 15 ounce can Heintz tomato sauce
1 sweet red pepper – chopped

Instructions
Spray pan with nonstick vegetable spray.
Preheat your oven.
Shred 4 cups of unpeeled zucchini (use food processor or grater). Place in colander, sprinkle with salt and let stand for 10 minutes. Press down lightly on zucchini to squeeze as much of the liquid out as possible. In a large mixing bowl, stir together the eggs, parmesan cheese and 1 cup mozzarella cheese; add in the zucchini and mix thoroughly. Press zucchini mixture into your greased baking dish. Bake uncovered for 20 minutes.
Meanwhile, cut chicken breasts into bit size pieces, cook the onion and chicken over medium heat, sprinkle with Italian spices and finish cooking until the chicken is done.


Drain off the fat.
Pour in the tomato sauce and heat through; spoon tomato chicken over zucchini mixture. Sprinkle with the remaining cheese and chopped red pepper. Bake casserole for 20 minutes longer or until thoroughly heated.
Zucchini Pizza Casserole has a smooth even texture and a flavor to match that of pizza pie. Serve along with homemade whole wheat bread.
Zucchini Casserole Recipe Serves: 6 to 8.