ZUCCHINI CHEESE CASSEROLE
4 C shredded unpeeled zucchini
½ tsp. salt
1 C shredded mozzarella cheese, divided
1 C shredded cheddar cheese, divided
½ C Parmesan cheese
1 lb. ground beef
½ C chopped onions
1 can (8 oz) tomato sauce
¼ tsp. garlic powder
1 C chopped green pepper
2 C sliced mushrooms
Place the zucchini in a double thickness of cheesecloth and sprinkle with the salt. Let stand for 10 minutes. Gather the ends of the cheesecloth and squeeze out as much liquid as possible.
Combine the zucchini, ½ C mozzarella cheese, Parmesan cheese & eggs. Press into a greased 13X9″ pan. Bake, uncovered, at 400°F for 20 minutes or until crust is set.
Meanwhile, in a large skillet, cook the beef and onion until there is no longer any pink; drain. Stir in the tomato sauce & garlic powder and bring to a boil. Spoon over the crust. Top with the green pepper and mushrooms. Sprinkle with the remaining cheeses. Bake at 400°F for 25 – 35 minutes longer or until heated through and cheeses are melted.