I have no idea why I made a casserole when it was 100°F in Los Angeles yesterday! Anyway, it was really good and easy to make.
Cheesy Beef & Zucchini Casserole
4 cups shredded unpeeled zucchini
1/2 tsp salt
1/2 cup grated Parmesan cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 cup (4 oz) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup onion, chopped
1 medium green pepper, chopped
1 can (15 oz) Italian tomato sauce
Place zucchini in strainer; sprinkle with salt. Let stand for 10
minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella
and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes.
Meanwhile, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses. Bake 20 minutes longer or until heated through.