Zucchini Pizza Casserole

Last night for dinner I decided to try something new. I have been "trying something new" a lot recently, which Christopher is always wary of because sometimes he doesn't like it (he is a hearty eater, but a little picky). Although he constantly tells me that he doesn't like onion or zucchini or any number of "new" foods, he often eats them and even enjoys them, so I have learned to either avoid telling him what is in the meal (which is difficult because he likes to snoop in the kitchen when I am cooking), or just convince him to try it, which is harder said than done and usually depends more on how the food looks than how it smells or tastes.

Regardless, this recipe was Christopher approved (he helped himself to a second serving, which means he liked it)! I hope you enjoy it too.

Zucchini Pizza Casserole

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.


http://www.tasteofhome.com/recipes/Zucchini-Pizza-Casserole