Zucchini Pizza Casserole

Yield: 4 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 60 minutes

Ingredients

• 3½ cups shredded, unpeeled zucchini (about 2 medium zucchinis)

• ¼ tsp salt

• 2 eggs

• ¼ cup grated parmesan cheese

• 4 oz. reduced-fat, shredded mozzarella cheese, divided

• 4 oz. reduced-fat, shredded cheddar cheese, divided

• Cooking spray

• ½ lb 90-94% lean ground beef

• ¼ cup chopped onion

• 1, (14.5-oz.) can petite diced Italian tomatoes

• ½ cup chopped green bell pepper

Directions

1. Preheat oven to 400˚F.

2. Place zucchini in a strainer, and sprinkle with salt. Let stand 10 minutes, and then press to release moisture.

3. Combine zucchini with eggs, parmesan, and half of the mozzarella and cheddar cheese.

4. Press mixture into a lightly greased baking dish. Bake, uncovered, for 20 minutes.

5. Meanwhile, cook the beef and onion in a medium skillet until done. Drain any liquid, and then stir in the tomatoes.

6. Pour beef mixture over the zucchini and sprinkle with the remaining cheddar and mozzarella cheese. Top with green pepper.

7. Bake for an additional 20 minutes or until heated through.

Nutrition Per Serving: 360 calories, 35g protein, 17g carbohydrate, 18g fat