Ingredients
4 cups shredded unpeeled zucchini1/2 teaspoon salt2 large eggs1/2 cup grated Parmesan cheese2 cups shredded part-skim mozzarella cheese, divided 1 cup shredded cheddar cheese, divided 1 pound ground beef1/2 cup chopped onion1 can (15 ounces) Italian tomato sauce1 medium green or sweet red pepper, chopped
Preparation
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 the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
