Zucchini Cheese Casserole
The taste of pizza in this dish—and the goodness of garden produce—makes 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 shredded part-skim mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 large 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
Reviews
Husband added ketchup, but I thought it was tasty as is.
I used pizza sauce instead of the tomato sauce, and fresh mushrooms. It was a wonderful dish, my whole family loved. It is also a good way to use up leftover zucchini.
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very tasty, my husband loved it. Leftovers reheat well in the microwave too.