This recipe for zucchini pizza casserole will satisfy that craving we all struggle with.


By JULIE BRINKLEY


Who says you have to give up the great taste of pizza if you want to stay on track with your diet?


This recipe for zucchini pizza casserole will satisfy that craving for a delicious slice of pizza we all struggle to live with.


To watch a video on how to make this recipes, click here.

WHAT YOU NEED


3 1/2 cups shredded unpeeled zucchini (about 2 medium)


1/4 tsp. salt


2 eggs, slightly beaten


1/4 cup parmesan cheese


4 oz. reduced fat shredded mozzarella cheese, divided


4 oz. reduced fat shredded cheddar cheese, divided

1/2 pound 90-94% lean ground beef


1/4 cup chopped onion


1 14.5 oz can Italian petite diced tomatoes and juice


1 small diced red bell pepper


Cooking spray, 9x13 inch casserole dish, paper towels, strainer, non-stick skillet, medium size mixing bowl.

HOW TO MAKE IT


Preheat oven to 400 degrees.


Place zucchini in a strainer and sprinkle with salt. Let stand 10 minutes, then press to release as much moisture as possible. (You might need to use a paper towel to absorb moisture.)


In medium bowl, combine zucchini with eggs, parmesan, half of the mozzarella and half of the cheddar cheese.

Spitz casserole dish with cooking spray and spread the zucchini-cheese mixture evenly in the dish; bake uncovered for 20 minutes.


Meanwhile cook ground beef and onion in skillet.


Drain liquid, then stir in tomatoes with juice.

Simmer for about 10 minutes to reduce liquid and thicken mixture.


Pour beef mixture over zucchini mixture and spread evenly; sprinkle with remaining cheese and red pepper.


Bake for 20 minutes until cheeses have melted and casserole is heated through.