Ingredients
4 cups shredded unpeeled zucchini
½ teaspoon salt
2 large eggs
½ cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
½ cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Instructions
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Preheat oven to 350°F (175°C).
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Place shredded zucchini in a colander; sprinkle with salt and let sit 10 minutes. Squeeze out excess moisture with towel or cheesecloth.
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In a large bowl, combine zucchini, eggs, Parmesan, 1 cup mozzarella, and ½ cup cheddar; mix well. Set aside.
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Cook ground beef and onion in skillet over medium heat until beef is browned and onion tender; drain fat.
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Stir in tomato sauce and chopped pepper; simmer 5 minutes.
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Spread half of zucchini mixture in greased 9×13-inch baking dish.
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Layer beef mixture over zucchini.
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Top with remaining zucchini mixture.
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Sprinkle remaining mozzarella and cheddar evenly over top.
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Bake 35–40 minutes until bubbly and cheese is golden.
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Cool a few minutes before serving.
Notes
Add garlic powder or Italian seasoning to zucchini mix for extra flavor.
Use ground turkey or chicken for a lighter version.
Substitute part of mozzarella or cheddar with pepper jack for spice.
Add mushrooms or zucchini slices for more veggies.
Garnish with fresh basil or parsley before serving.
Store leftovers in airtight container refrigerated up to 3 days; reheat in oven at 350°F for 15 minutes. Avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Casserole, Low-Carb
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten Free
