Ingredients
6
6 servings
- •4 cups shredded unpeeled zucchini
- •0.5 teaspoon salt
- •2 cups shredded mozzarella cheese
- •1 cup shredded Monterey Jack cheese
- •0.5 cup grated Parmesan cheese
- •2 eggs, lightly beaten
- •1 pound ground beef
- •0.5 cup chopped onion
- •1 (15 ounce) can Italian-style tomato sauce
- •1 teaspoon Italian seasoning
- •1 green bell pepper, chopped
- •0.5 cup sliced fresh mushrooms
- •0.5 cup sliced black olives
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Place zucchini into a colander and sprinkle with salt; let drain for 15 minutes, then squeeze out the moisture.
- Combine zucchini, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Mix in Parmesan and eggs until well combined. Press into the prepared baking dish.
- Bake, uncovered, in the preheated oven for 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in tomato sauce and Italian seasoning.
- Remove crust from the oven and spoon sauce mixture over top. Scatter bell pepper, mushrooms, black olives, and remaining mozzarella and Monterey Jack over sauce.
- Return to the oven and bake until heated through, about 20 minutes. Let sit for 5 minutes before slicing into six pieces and serving.
Nutritional Facts
Per 6 servings
- Calories: 409
- Carbohydrate: 12g
- Fat: 26g
- Fiber: 3g
- Protein: 34g
- Sugar: 5g
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