1/2 teaspoon salt
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.