Zucchini Pizza Casserole Recipe

6 to 8 servings

4 cups shredded unpeeled zucchini

1/2 tsp. salt

2 eggs

1/2 cup grated Parmesan cheese

1 cup shredded Cheddar cheese, divided

 2 cups Mozzarella cheese, divided

1 lb. lean ground beef (I use 1-1/2 lbs.)

1/2 cup chopped onion

1 can (15 oz.) Italian-flavor tomato sauce

1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture well. Combine zucchini with eggs, Parmesan cheese and half of the Cheddar and Mozzarella cheeses. Press mixture into a greased 9x13 pan.

Bake at 400 for 20 minutes. Meanwhile, brown beef with onions, drain and add the tomato sauce. Spoon over baked zucchini mixture. Top with remaining cheeses and green pepper. Bake 20 minutes more.

NOTE: After browning meat and onions, I sprinkle with some garlic powder and pepper to taste. Can use regular tomato sauce adding 1/4 tsp. basil leaves and 1/4 tsp. oregano.