Tuesday, September 16, 2008

Got Zucchini?

I love that you can search Taste of Home recipes based on the ingredients you want to use. Love it, love it, love it! Tonight I tried out Zucchini Pizza Casserole. The kids thought it was fantastic! I thought it was pretty good considering how many mistakes I made with this relatively simple recipe. I don't know how I did so many things on accident... but I did! I also have had this strange aversion to meat lately... maybe I'm trending back towards my former vegetarian ways since I'm not pregnant and craving meat constantly. I think next time that I make this I will both follow the recipe correctly and I will make cornbread to go with it - I think it would be the perfect compliment to this meal. That and it will make it less meaty.

Zucchini Pizza Casserole

  • 4 cups shredded unpeeled zucchini
  • 1/2 teaspoon salt
  • 2 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:

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

3 comments:

Jenn said...

That sounds good! Wish I had that recipe when zucchini was coming out our ears!

Jane said...

I've seen tons of zucchini on road side stands and farmers markets still. Since my recent goal to start eating more locally grown foods I've really been into freezing fresh veggies. My mother-in-law said that she shreds zucchini and measures it into zip lock freezer bags based on how many cups she needs per recipe. This sounds like it could be one of those recipes! Mark thinks it sounds good too, maybe we'll try it this week. Thanks Katie!

Katie said...

@Jane - What a great suggestion! I think I'll get those little pint freezer bags and freeze it in 2 c. increments.. because any recipe for our family will need at least 2 cups I would think!