| Total sodium per serving: 390mg |
Total calories per serving: 436 |
Servings: 8 |
Ingredients
- 4 cups shredded unpeeled zucchini
- 2 large eggs
- 1/2 cup grated low sodium Parmesan cheese
- 1 1/2 cups shredded low sodium Swiss or Swiss & Gruyere cheese, divided
- 1/2 cup shredded cheddar cheese, divided (lowest sodium you can find)
- 1 pound extra lean ground beef
- 1/2 cup chopped onion
- 1 medium green or sweet red pepper, chopped
- 2 cups low sodium Easy Marinara (in files) or low sodium Italian herbed tomato sauce
PLEASE NOTE:
(Second attempt at Zucchini Pizza Casserole tonight. This time I put 1/4 cup of flour into the zucchini crust, sprinkled it with no salt Italian seasoning and baked it 5 minutes longer. In the meat/sauce mixture I added in 1/2 tsp garlic powder. For the topping, this time I use sliced black olives instead of mushrooms…cooked the whole schmozzle for 30 minutes instead of 20. Changes were good and it held together a lot more than the first try.)
Directions
1. Preheat oven to 400°. Shred zucchini and place on a clean kitchen towel, wrap tightly and squeeze out the excess moisture.
2. In a large bowl combine zucchini with eggs, Parmesan, half of Swiss and half of the cheddar cheese. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
3. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add the marinara or tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red or green pepper. Bake until heated through, about 20 minutes longer.
To freeze: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and center is 165°.
Makes 8 servings, each serving has 436 calories, 390mg sodium
Recipe found at http://www.tasteofhome.com/recipes/zucchini-pizza-casserole
Originally published as Zucchini Pizza Casserole in Country Woman March/April 1990, p29, rewritten and adapted for low sodium
