Zucchini Pizza Casserole

6-8 ServingsPrep: 20 min. Bake: 40 min.

·         4 cups shredded unpeeled zucchini

·         1/2 teaspoon salt

·         2 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 green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. 

Yield: 6-8 servings. © Taste of Home 2013