Zucchini Pizza Casserole (1st Prize winner at TOH)
"My husband has a hearty appetite...our two kids never tire of pizza...and I grow LOTS of zucchini. So, this tasty, tomatoey casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden this summer!" -Lynn Bernstetter (TOH)
Yield: 6-8 servings.
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
1 cup grated cheddar cheese, divided
2 cups grated mozzarella cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 (15-ounce) can Italian-flavor tomato sauce OR 15 ounces tomato sauce with 1/4 teaspoon each oregano, basil
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt.
Let drain for 10 minutes.
Squeeze out moisture.
Combine zucchini with eggs, Parmesan cheese and half of the cheddar and mozzarella cheeses.
Press into greased 13 x 9 x 2-inch baking pan.
Bake at 400ºF for 20 minutes.
Meanwhile, brown ground beef with onions.
Drain and add the tomato sauce.
Spoon over baked zucchini mixture.
Top with remaining cheese and sprinkle with green pepper
Bake for 20 minutes more.
Source: Clipped from Taste of Home magazine years ago; sorry, didn't note the date; posted by LuAnn.