Zucchini Pizza Casserole
- 3.5 cup Shredded, Unpeeled Zucchini (About 2 medium zucchini)
- 1/4 tsp Salt
- 2 Eggs
- 1/4 cup Grated Parmesan Cheese
- 4 oz Reduced Fat, Shredded Mozzarella Cheese (divided) (1/4 C for base & 1/4 C for top)
- 4 oz Reduced Fat, Shredded Cheddar Cheese (divided) (1/4 C for base & 1/4 C for top)
- 1/2 lb 90-94% Lean Ground Beef (The leaner the better)
- 1/4 cup Chopped Onion
- Lipton Onion Soup Mix (OPTIONAL for seasoning the meat)
- 14.5 oz Petite Diced Italian Tomatoes (One Can)
- 1 Small Green Bell Pepper (OPTIONAL)
- Preheat oven to 400*F.
Place shredded zucchini in a strainer and sprinkle with salt. Let stand 10 minutes. Squeeze thoroughly to press out all the water. (this step is ESSENTIAL)
Combine the squeeze-dried zucchini with eggs, parmesan and half of the cheeses.
Press mixture into a lightly greased baking dish and bake uncovered for 20 minutes.
In the meantime, cook the ground beef and onion (I also salt & pepper the beef and add a bit of lipton onion soup mix for extra flavor) in a medium skillet until done. Drain any grease and excess liquid.
Drain liquid from the can of tomatoes and add to the beef mixture.
Once the zucchini base has finished cooking, add the meat layer and spread evenly to cover the base.
Top the meat mixture with the remaining cheeses. (Optavia suggests topping with chopped bell peppers but I knew my kids wouldn't eat it if they could visibly see the veggies, lol. So I have never included them but this is where you would add them if you were to use them)
Bake for an additional 20 minutes or until cheese has melted.