Preheat oven to 400 deg. Spray 9 X 13 dish with Pam. In a colander,
sprinkle salt over the shredded zucchini and allow to sit for 15
minutes. Squeeze the moisture out of the zucchini. NOTE; I like to do this a day ahead. The
drier the zucchini, the better crust it makes.
To the zucchini add the beaten egg, parmesan cheese, 1/2 Cup mozzarella
and 1/2 Cup cheddar. Press the zucchini mixture into the bottom of
the prepared pan and bake for 20 minutes.
Meanwhile, brown the beef in a large skillet. Remove from skillet
when browned. Then heat olive oil over medium heat and saute the
onion and pepper until soft. Add a little beef broth if necessary to
prevent burning. Add meat back to the skillet, Then add tomato
sauce, seasonings and garlic. Bring to a boil and simmer for 5
minutes.
Spread the meat mixture over the baked zucchin,
then top with remaining cheese. Bake for 15 more minutes until
cheese is melted.
CUT THIS RECIPE IN HALF FOR 2 PEOPLE.
Serving
Suggestions
We loved this one, but preparing the zucchini a day ahead made a big difference. I served it with tomato-basil bruschetta.
Originally Submitted
5/29/2020
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