- Preheat oven to 400°.
- Place zucchini in colander & sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
- Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain.
- Add tomato sauce; spoon over zucchini mixture.
- Sprinkle with remaining cheeses; add green pepper.
- Bake until heated through, about 20 minutes longer.
TIPS:
- Italian sausage or ground turkey sub well in this casserole.
- Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
- This packs up nicely for weekday lunches
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
