Zucchini Pizza Casserole
This pizza casserole is one of my dinnertime go-to's, and it is even better the next day as leftovers.
Dovetailing tip: Remove the bag of shredded zucchini from Meal 2. If there is liquid in the bag, let it drain in a colander while preparing the other ingredients.
|4 cups||shredded unpeeled zucchini|
|1/2 cup||grated Parmesan cheese|
|2 (18-ounce) packages||shredded part-skim mozzarella cheese, divided|
|1 cup||(4 ounces) shredded cheddar cheese, divided|
|1 pound||ground beef|
|1/2 cup||chopped onion|
|1 (15-ounce) can||italian tomato sauce|
|1||medium sweet red bell pepper, chopped|
Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.