One last dinner before our trip and we needed to use up the rest of the zucchini (until I picked more the next day, that is)
This was a surprise treat. Although my family likened it more to a lasagna than a pizza, but whatever you call it, it went over really 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
1/2 teaspoon salt
2 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
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!
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°.