Zucchini Cheese Casserole

• 4 cups shredded unpeeled zucchini (about 3 medium)
• 1/2 teaspoon salt
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (8 ounces) tomato sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1 cup chopped green pepper
• 2 cans (4 ounces each) mushroom stems and pieces, drained

1. Place zucchini in a double thickness of cheesecloth; sprinkle with salt. Let stand for 10 minutes. Gather ends of cheesecloth and squeeze out as much liquid as possible.
2. In a bowl, combine zucchini, 1/2 cup mozzarella cheese, Parmesan cheese and eggs. Press into a greased 13x9-in. baking dish. Bake, uncovered, at 400u0b0 for 20 minutes or until crust is set.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder, and oregano; bring to a boil. Spoon over crust.
4. Top with green pepper and mushrooms; sprinkle with remaining cheeses. Bake 25-35 minutes longer or until heated through and cheeses are melted.

zucchini, salt, mozzarella cheese, cheddar cheese, parmesan cheese, eggs, ground beef, onion, tomato sauce, garlic, oregano, green pepper, mushroom stems

Taken from www.tasteofhome.com/recipes/zucchini-cheese-casserole/ (may not work)