Business Home & Garden

Donna’s Old Town Cafe Recipe

Written by The Bingham Group

It’s Zucchini season! Melissa Graves shows us an unexpected way to use that versatile vegetable with Zucchini Pizza Casserole!

Zucchini Pizza Casserole

Ingredients

4 cups shredded unpeeled zucchini 1/2 teaspoon salt

2 large eggs

1/2 cup grated Parmesan cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1 cup (4 ounces) shredded cheddar cheese, divided

1 pound ground beef

1/2 cup chopped onion

1 can (15 ounces) Italian tomato sauce

1 medium green pepper, chopped

Directions

Preheat oven to 400°. Place zucchini in a colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13 x 9-in. baking dish. Bake 20 minutes. 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 green pepper. 

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°. 

 

Yield: 8 servings.

About the author

The Bingham Group

We are a full service advertising and marketing agency that's been in business since 1989. Our team handles everything from web development, graphic design, and videography to digital marketing and advertising as well as the production of Monroe Life, Farragut Life, and McMinn Life magazines.

Leave a Comment