24 Jul Zucchini Cheese Casserole Recipe
4 cups shredded unpeeled zucchini (about 3 medium)
1/2 teaspoon salt
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
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
How to make it
Place zucchini in a double thickness of cheesecloth; sprinkle with salt. Let stand for 10 minutes. Gather ends of cheesecloth and squeeze out as much liquid as possible.
In a bowl, combine zucchini, 1/2 cup mozzarella cheese, Parmesan cheese and eggs. Press into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes or until crust is set.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder, and oregano; bring to a boil. Spoon over crust.
Top with green pepper and mushrooms; sprinkle with remaining cheeses. Bake 25-35 minutes longer or until heated through and cheeses are melted.
Yield: 6 servings.