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Zucchini Pizza Casserole

 Zucchini Pizza Casserole
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 next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
6-8 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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.

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Zucchini Pizza Casserole (continued)

Nutritional Facts: 1 serving (1 cup) equals 311 calories, 20 g fat (11 g saturated fat), 132 mg cholesterol, 754 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.