Mr. Granny is not fond of zucchini unless it's fried. However, I baked this last week and it got a thumbs up from him. I did make my own Italian tomato sauce, with fresh tomatoes, onions and basil from the garden. What I really like is that it takes a whopping four cups of zucchini!
Zucchini Pizza Casserole
from Taste of Home
* 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
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.
Nutrition 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.