Zucchini Meatloaf Casserole

• 2 eggs
• 1 cup quick-cooking rolled oats
• 13 cup tomato paste
• 1 onion, grated
• 1 carrot, grated
• 1 garlic clove, minced
• 12 teaspoon dried Italian herb seasoning
• 12 teaspoon each salt and pepper
• 1 12 lbs extra lean ground beef
• 1 zucchini
• 1 cup sliced mushrooms
• 12 cup pasta sauce
• 13 cup grated parmesan cheese
• 14 teaspoon each salt and pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

1. In large bowl, lightly beat eggs; stir in rolled oats, tomato paste, onion, carrot, garlic, herb seasoning, salt and pepper.
2. Mix in beef.
3. Lightly pat into 8-inch (2 L) square glass baking dish.
4. Topping: Cut zucchini into 1/4-inch (5 mm) thick slices; place in bowl.
5. Add mushrooms, pasta sauce, Parmesan cheese, salt and pepper; spread over meat mixture.
6. Sprinkle with mozzarella cheese.
7. Bake in 350F (180C) oven for 1 to 1-1/4 hours or until meat thermometer inserted in centre registers 170F (75C).
8. Sprinkle with parsley.

eggs, oats, tomato paste, onion, carrot, garlic, salt, extra lean ground beef, zucchini, mushrooms, pasta sauce, parmesan cheese, salt, mozzarella cheese, parsley

Taken from www.food.com/recipe/zucchini-meatloaf-casserole-396540 (may not work)