Cheesy Zucchini Pizza Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The taste of pizza in this dishand the goodness of garden producemakes it a surefire hit with folks of all ages!Emma Gayle Hageman, Waucoma, Iowa Ingredients:
4 cups shredded unpeeled zucchini (about 3 medium) |
1/2 teaspoon salt |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1 cup (4 ounces) shredded cheddar cheese, divided |
1/2 cup grated parmesan cheese |
2 eggs |
1 pound ground beef |
1/2 cup chopped onion |
1 can (8 ounces) tomato sauce |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1 cup chopped green pepper |
2 cans (4 ounces each) mushroom stems and pieces, drained |
Directions:
1. Place zucchini in a double thickness of cheesecloth; sprinkle with salt. Let stand for 10 minutes. Gather ends of cheesecloth and squeeze out as much liquid as possible.
2. In a bowl, combine zucchini, 1/2 cup mozzarella cheese, Parmesan cheese and eggs. Press into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes or until crust is set.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder, and oregano; bring to a boil. Spoon over crust.
4. Top with green pepper and mushrooms; sprinkle with remaining cheeses. Bake 25-35 minutes longer or until heated through and cheeses are melted. Yield: 6 servings.
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