ZUCCHINI CHEESE CASSEROLE

Zucchini Cheese Casserole image

The taste of pizza in this dish-and the goodness of garden produce-makes it a surefire hit with folks of all ages!-Emma Gayle Hageman, Waucoma, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 cups shredded unpeeled zucchini (about 3 medium)
1/2 teaspoon salt
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
2 large 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

Steps:

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 13x9-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.

Nutrition Facts : Calories 326 calories, Fat 19g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 848mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.