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Zucchini Pizza Cassserole

by on September 14, 2011 in Casseroles, Main Courses September 14, 2011 CasserolesMain Courses
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hearty dish that will help use up all your extra zucchini in your garden. Enjoy!

Ingredients

  • 4 cups Shredded, Unpeeled Zucchini
  • ½ teaspoons Salt
  • 2 whole Eggs
  • ½ cups Parmesan Cheese
  • ½ teaspoons Black Pepper
  • 2 cups Shredded Part-skim Mozzarella Cheese, Divided
  • 1 cup Shredded Cheddar Cheese, Divided
  • 1 pound Ground Beef
  • 1 can (15 Oz. Size) Italian Tomato Sauce

Preparation

Place the shredded zucchini in a strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.

Combine zucchini with the eggs, Parmesan, pepper, and half of the mozzarella and cheddar cheeses. Press into a greased 13×9-inch baking dish.

Bake, uncovered, at 400°F for 20 minutes.

Meanwhile, cook beef over medium heat until meat is no longer pink; drain grease. Add tomato sauce and mix to combine. Then spoon it over the zucchini mixture.

Sprinkle with remaining cheeses. Bake 20 minutes longer or until heated through.

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Profile photo of Diana

Diana on 9.17.2011

Delicious! My kids loved this! thank you for sharing

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