Zucchini Pizza Casserole

Just a variation on the good-old-fashioned Italian / pasta casserole. The zucchini base is nice, but the ‘pizza’ flavor comes more from the topping. I’ll be honest and say I’m lazy and usually skip the zucchini base when I make this. It’s definitely worth it though if you want a more elaborate or fancy twist on the standard meal.

Ingredients

• 4 cups shredded unpeeled zucchini
• 2 large eggs
• 1/2 cup Parmesan
• 2 cups mozzarella
• 1 cup cheddar
• 1 lbs ground beef
• 1/2 cup onion
• 1 can tomato sauce
• 1 bell pepper

Directions

1. Preheat oven to 400 ℉. Shred zucchini and squeeze out moisture.
2. Combine zucchini with the egg, and half of the cheese (Parmesan, mozzarella, and cheddar). Layer into the bottom of a large baking dish. Bake for 20 minutes
3. Cook beef and onion completely in a saucepan, then add tomato sauce. Pour over the cooked egg layer, then sprinkle the remaining cheese on top. Bake for 20 more minutes until done.