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Zucchini Pizza Casserole



You can add Pillsbury Pizza Crust to make it a pizza. Put Pillsbury pizza crust on a cookie sheet and follow the direction for cooking the pizza crust, but only cook the crust half the time it says. Then you add all the ingredients to the half-cooked crust just before the last step, then finish the last step with the remaining ingredients (cheeses and green pepper). You don’t have to add the crust if you don’t want to, this is good without the crust also. This is a must-try, thanks to Taste Of Home for the recipe.
  • Prep: 20 min. Bake: 40 min.
  • Yield: 6-8 Servings
Ingredients
  • 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
Directions
  • 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.

Nutritional 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.

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