Ingredients
4 cups shredded unpeeled zucchini (about 3 medium)1/2 teaspoon salt1 cup shredded part-skim mozzarella cheese, divided1 cup shredded cheddar cheese, divided1/2 cup grated Parmesan cheese2 large eggs1 pound ground beef1/2 cup chopped onion1 can (8 ounces) tomato sauce1/4 teaspoon garlic powder1/4 teaspoon dried oregano1 cup chopped green pepper2 cans (4 ounces each) mushroom stems and pieces, drained
Preparation
Place zucchini in a double thickness of cheesecloth; sprinkle with salt. Let stand for 10 minutes. Gather ends of cheesecloth and squeeze out as much liquid as possible.
In a bowl, combine zucchini, 1/2 cup mozzarella cheese, Parmesan cheese and eggs. Press into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 20 minutes or until crust is set.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder, and oregano; bring to a boil. Spoon over crust.
Top with green pepper and mushrooms; sprinkle with remaining cheeses. Bake 25-35 minutes longer or until heated through and cheeses are melted.
