UCCHINI PIZZA CASSEROLE RECIPE
from Chef Ron Lock
4 cups shredded zucchini (about 5 small zucchini’s)
1/2 tsp. salt
2 tbsp. parmesan cheese
2 oz. cheese (I used mozzarella and cheddar)
1 tsp. italian seasoning
1 lb. ground beef
2 oz. pepperoni, chopped
1 medium onion, chopped
2 cups spaghetti sauce
1 medium bell pepper, chopped
4 oz. cheddar or mozzarella cheese (or a mix of both)
Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.
While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 – 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.
Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 – 3 minutes before slicing and serving.