Zucchini Pizza Casserole - 10g Carbs, 4g Sugars, 2g Fiber
From: www.tasteofhome.com - Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29
I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to's. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, Minnesota
Prep: 20 min
Bake: 40 min
4 cups shredded unpeeled zucchini
1/2 tsp salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 lb ground beef
1/2 cup chopped onion
1 15 oz can Italian tomato sauce
1 medium green or sweet red 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°.
Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.
Serving Size: 1 cup
Nutrition per Serving: 315 Calories, 20g Fat (10g Saturated Fat), 119mg Cholesterol, 855mg Sodium, 10g Carbs, 4g Sugars, 2g Fiber, 25g Protein
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