Zucchini (or any summer squash) Pizza Casserole (from Taste of Home)
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green or sweet red pepper, chopped
Directions
- 1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- 2. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
- 3. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
- 4. 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°.
*Do not skip the salting and draining of the squash! You can freeze the “crust” after baking and then top and bake when you are ready. I pressed the zucchini out in a large sheet pan for a thinner “crust”. Use whatever cheese you want, add sausage, pepperoni, mushrooms…whatever you want – it’s your pizza!
https://stillmansfarm.com/2011/07/22/zucchini-recipes-cake-fritters-pizza-soup/
