Zucchini Pizza Casserole

INGREDIENTS:

• 4 c shredded unpeeled zucchini
• 1/2 t salt
• 2 large eggs
• 1/2 c grated Parmesan cheese
• 2 c shredded mozzarella, divided
• 1 c shredded cheddar cheese, divided
• 1 lb ground beef
• 1/2 c chopped onion
• 1-15 oz can Italian tomato sauce
• 1 red or green pepper, chopped

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Place zucchini in colander, sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
3. Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into greased 3-quart or 9 X 13 baking dish.
4. Bake 20 minutes.
5. Cook beef and onion over medium heat in large saucepan. Drain.
6. Add the tomato sauce, spoon over the zucchini mixture. Sprinkle with remaining cheeses and chopped pepper. Bake until heated through, about 20 minutes.
7. 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 degrees. Unwrap casserole, reheat on lower oven rack until heated through and a thermometer inserted in the center reads 165 degrees.