Zucchini Pizza Casserole

I am sticking this on my blog again. I made this for dinner tonight and Cameron, who has become very picky recently, LOVED it and demanded seconds! That has not happened in a very long time.

And I am tickled that it was with a zucchini-based dish. I used ground turkey this time and it worked just as well.

I had planned on having leftovers to freeze for when we came home, but no, any leftovers were claimed for lunch the next day before we left.

Zucchini Pizza Casserole

Slightly adapted from Taste of Home

4 cups shredded unpeeled zucchini (from the garden)1/2 teaspoon salt2 large eggs (from Farmer Kim)1/2 cup grated Parmesan cheese

2 cups shredded part-skim mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

1 pound ground beef (locally raised)

1/2 cup chopped onion

15 ounce can Italian tomato sauce

Directions

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 13″x9″baking dish. Bake 20-25 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 and cook about 5 minutes.

Spoon over zucchini mixture. Sprinkle with remaining cheeses. Bake until heated through, about 20 minutes longer.

Serve and enjoy!

Serves 8

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°.