ZUCCHINI PIZZA CASSEROLE

kmi448

Ingredients

4 cups shredded zucchini (about 5 small zucchini’s)
1/2 tsp. salt
2 eggs
2 tbsp. parmesan cheese
2 oz. cheese (I used mozzarella and cheddar)
1 tsp. italian seasoning
1 lb. ground beef
2 oz. pepperoni, chopped
1 medium onion, chopped
2 cups spaghetti sauce
1 medium bell pepper, chopped
4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.

While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 – 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.

Bake for 20 minutes at 400 degrees F or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 – 3 minutes before slicing and serving.

NOTE: BEFORE STARTING THIS RECIPE READ THIS!!
You must make sure to COMPLETELY dry your zucchini BEFORE making this recipe. Two ways of doing this are:

SALTING METHOD:

Put zucchini/eggplant slices on a cooling rack
Salt one side, wait a while for the moisture to come out, then turn and salt the other side
Squeeze carefully and wash off excess salt

DEHYDRATION METHOD

Place sliced/shredded zucchini in a 225 degree oven for a half hour. Check and it should be dried through. If still too wet, keep drying at 10 minute intervals until desired dryness.

FAILURE TO DO THIS MAY RESULT IN A SOGGY CRUST AND LESS THAN DESIRED RESULTS!!

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