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Italian Zucchini Bake

3-1/2 cups shredded zucchini
1/2 teaspoon salt
3/4 cup egg substitute
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 pound fresh mushrooms, sliced
2 teaspoons Crisco® Light Olive Oil
1 can (15 ounces) pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

Place zucchini in a colander over a plate; sprinkle with salt and

Printed from tasteofhome.com Nov 19, 2008

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Italian Zucchini Bake cont.

toss. Let stand for 15 minutes. Rinse and drain well. In a bowl,
combine the zucchini, egg substitute, bread crumbs, flour and Italian
seasoning. Spread in an 11-in. x 7-in. baking dish coated with
cooking spray. Bake, uncovered, at 350° for 25 minutes. In a
nonstick skillet, saute mushrooms in oil. Spread half of the pizza
sauce over zucchini mixture; sprinkle with the mushrooms, green
pepper, olives and half of the cheese. Top with remaining pizza sauce
and cheese. Bake 15 minutes longer or until hot and bubbly.

Yield: 6 servings.