8 c. shredded, unpeeled zucchini
1 1/2 t. salt
1 c. grated Parmesan cheese
2 c. grated (I used shredded) cheddar cheese, divided in half
2 c. grated (again, or shredded) mozzarella cheese, divided in half
2 lb. ground beef
1 c. chopped onion
28 oz can Italian flavored tomato sauce
2 medium green pepper, chopped
Preheat oven to 400 degrees.
Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture. Whisk eggs, then stir in Parmesan cheese, 1/2 the cheddar cheese and 1/2 the mozzarella cheese. Add zucchini and stir together. Press mixture into 13″ x 9″ x 2″ baking pan. Bake for 20 minutes. Meanwhile, brown ground beef with chopped onion. Drain ground beef mixture and add the tomato sauce; spoon over baked zucchini mixture. Top with remaining cheeses and sprinkle with green pepper. Bake for a further 20 minutes. (Yield 12-16 servings)
Optional: put pepperoni between layers if desired. Green pepper may also be cooked with onions and ground beef.