Zucchini Pizza Casserole

Zucchini recipes abound this time of year and that usually makes me sad and wistful since I don’t grow them myself.  However, they are so prevalent at the farmer’s market that I was able to get super gigantic ones for just a quarter each!  Kitchen Bitch emailed me this recipe a couple weeks ago so I whipped it out to use one of them.  It is a good one–I would definitely make this again and next time might try a different meat (pepperoni or sausage)–I think the possibilities are pretty endless with this one.

Zucchini Pizza Casserole
Adapted from this recipe at www.tasteofhome.com
Serves 6 (9 Weight Watchers Points per serving)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 lean ground beef

1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon paprika
Salt & pepper to taste
1 can (8 ounces) tomato sauce
1 can diced tomatoes, extremely well drained

1 medium green pepper, chopped

Preheat oven to 400 degrees F.  Spray a 13×9 baking dish with cooking spray and set aside.

Place zucchini in strainer over a bowl; sprinkle with salt & gently toss. Let stand for 10 minutes. Squeeze out moisture. I took handfuls and squeezed them out over the sink–a ..LOT.. of liquid will come out!

While you’re waiting, whisk the eggs up with the parmesan and half of the mozzarella and cheddar cheeses. When the zucchini has been squeezed out, stir it into the egg mixture & press into a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes.

Meanwhile, cook beef, onion, garlic & spices over medium heat until meat is no longer pink; drain. Add tomato sauce & tomatoes; spoon over baked zucchini mixture. 

Sprinkle with remaining cheeses; sprinkle green pepper over the top. Bake 20 minutes longer or until heated through.