Zucchini Cheese Casserole Recipe

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

2 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

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.