Italian Zucchini Bake

 

3 ½ cups shredded zucchini

½ teaspoon salt

¾ cup egg substitute or 3 whole eggs

½ cup dry bread crumbs

¼ cup flour

2 teaspoons Italian seasoning

8 ounces fresh mushrooms, sliced

2 teaspoons olive or canola oil

1 can (15 ounce) pizza sauce, divided

¾ cup chopped green pepper

¼ cup sliced black olives, drained

1 ½ cups shredded mozzarella cheese, divided

Place zucchini in a colander; sprinkle with salt and toss.  Let stand for 15 minutes.  Rinse and drain well.  In a bowl, combine the zucchini, eggs, bread crumbs, flour and Italian seasoning.  Spread in an 11” x 7” x 2” baking dish. Coated with nonstick cooking spray.  Bake, uncovered at 350 degrees for 25 minutes.

In a skillet, sauté mushrooms and green peppers  in oil.  Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese.  Top with remaining pizza sauce and cheese.  Bake 15 minutes longer or until hot and bubbly.