Zucchini Pizza Casserole

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

1. Preheat oven to 400u0b0.
2. Grease 13 x 9-inch glass pan.
3. Sprinkle salt on zucchini in small bowl; let stand 10 minutes.
4. Squeeze dry with paper towel.
5. Wipe out bowl and return zucchini to bowl.
6. Stir in 1/2 cup of the Mozzarella, 1/2 cup of the Cheddar, the Romano and the eggs.
7. Press the mixture evenly into the bottom of the pan. Bake in 400u0b0 oven for 20 minutes.
8. Meanwhile, brown beef with onion about 5 minutes.
9. Drain off fat.
10. Add tomato sauce, garlic and oregano.
11. Bring to boiling, stirring occasionally.
12. Spoon sauce over zucchini crust.
13. Sprinkle with green pepper, mushroom and the remaining 1/2 cup Mozzarella cheese and Cheddar cheese.
14. Bake at 400u0b0 for 25 to 30 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503513 (may not work)