A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Zucchini Pizza Casserole
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- #36300
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs beaten
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounce size) Italian tomato sauce
1/4 teaspoon dried basil
1 medium green bell pepper, chopped
directions
Place zucchini in strainer, sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture.
Combine zucchini with eggs, Parmesan cheese and half of the cheddar and mozzarella cheese. Press into greased 13 inch x 9 inch x 2 inch baking pan. Bake at 400 degrees F for 20 minutes.
Meanwhile, brown ground beef with onion; drain well.
Add the tomato sauce mixed with the basil; spoon over baked zucchini mixture. Top with remaining cheeses and sprinkle with green pepper. Bake for 20 minutes longer.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
July 4, 2012
Easy to make and great to eat. I added green and black olives, and sausage and pepperoni. turned out great and leftovers were wonderful! thanks
July 6, 2006
This is seriously my favorite recipe EVER! I modify it, however, because I don't eat meat.