Zucchini Pizza Bake
Category: Pasta, pizza recipes
Ingredients
- 4 cups shredded unpeeled zucchini
- ½ teaspoon salt
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1 pound ground beef
- ½ cup chopped onion
- 1 (15 ounce) can Italian-style tomato sauce
- 1 teaspoon Italian seasoning
- 1 green bell pepper, chopped
- ½ cup sliced fresh mushrooms
- ½ cup sliced black olives
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
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Place zucchini into a colander and sprinkle with salt; let drain for 15 minutes, then squeeze out the moisture.
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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.
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Bake, uncovered, in the preheated oven for 20 minutes.
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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.
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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.
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Return to the oven and bake until heated through, about 20 minutes. Let sit for 5 minutes before slicing into six pieces and serving.
