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Casserole - Italian Zucchini Recipe


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     Casserole - Italian Zucchini

Category   Entrees - Maindishes
Sub Category   None

1/2 tsp. salt
4 Cups shredded zucchini (about 4)
2 eggs
1/2 Cup grated Parmesan
2 Cups shredded mozzarella, divided
2 Tbl. olive oil
1 onion
1 red pepper, chopped
1 lb. ground beef
1 can, (15 oz), italian tomato sauce
1 Cup shredded cheddar cheese
1/2 tsp basil
1/2 tsp. oregano
1 clove garlic, crushed

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.
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.
Serving Suggestions
This was not Mike's favorite but I really loved it. I served it with tomato - basil bruchetta. Antipasto salad would go well also.

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