Zucchini Pizza Casserole Friday, March 2, 2012


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) tomato sauce
1 tsp Italian seasoning


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 13-in. x 9-in. baking dish sprayed with cooking oil spray. Bake, uncovered, at 400 deg for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add
tomato sauce and Italian seasoning. Spoon over zucchini mixture. Sprinkle with remaining cheeses. Bake 20 minutes longer or until heated through.


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