Garden Zucchini Pizza Casserole

• 1/4 tsp. salt
• 4 c. shredded zucchini
• 1 c. (4 oz.) shredded Mozzarella cheese
• 1/2 c. grated Romano cheese
• 1 c. shredded cheese
• 2 eggs, lightly beaten
• 1 lb. ground round
• 1 small chopped onion (1/4 c.)
• 1 (8 oz.) can tomato sauce
• 1 clove garlic, finely chopped
• 1/4 tsp. leaf oregano, crumbled
• 1 medium size green pepper, chopped
• 10 oz. fresh mushrooms, sliced

1. Sprinkle salt on zucchini and let sit 10 minutes.
2. Squeeze dry with paper towel.
3. Stir in 1/2 cheeses and eggs.
4. Press into a 13 x 9-inch pan.
5. Bake 20 minutes.
6. Meanwhile, brown beef with onion. Drain off fat.
7. Add tomato sauce and spices.
8. Bring to a boil. Spoon over zucchini crust.
9. Sprinkle peppers, mushrooms and rest of cheese over meat mixture.
10. Bake 20 to 30 minutes at 400u0b0.

salt, zucchini, mozzarella cheese, romano cheese, shredded cheese, eggs, ground round, onion, tomato sauce, clove garlic, leaf oregano, green pepper, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005983 (may not work)