Mmm, this dish is very cheesy and yummy! It calls for shredded zucchini, but I didn’t have anything to shred it with at the time, so I used the vegetable peeler to make long strips. Andrew actually thinks he would prefer it this way, so I’ll probably use the peeler in the future when I make this again.
Serves: 6-8
Cooking time: 40 minutes
4 c. shredded unpeeled zucchini (about 2 lbs)
1/2 t. salt
2 eggs
1/2 c. grated Parmesan cheese
2 c. (8 oz) shredded mozzarella, divided
1 c. (4 oz) shredded cheddar, divided
1 lb ground beef
1/2 c. chopped onion
1 can (15 oz) Italian tomato sauce
1 medium green pepper, chopped
1. Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
2. Combine zucchini with eggs, Parmesan, 1 cup of mozzarella, and 1/2 cup of cheddar. Press into greased 9″x13″ pan.
3. Bake, uncovered, at 400F/200C for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini.
4. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
**This recipe has about 311 calories per 1 cup serving**
On An Even Kiel 