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1 1/2 lb zucchini or Italian squash 1 ea onion, chopped
2 ea eggs, beaten 1 cn (8 oz) tomato sauce
1 c mozzarella cheese, grated 2 ts oregano
1 c cheddar cheese, grated 1 ea green pepper, sliced
1/2 ts salt 1/4 lb mushrooms, sliced
1 ea clove garlic, minced 1/3 c Parmesan cheese, grated
1 lb ground beef
6 servings
Shred the zucchini or italian squash. Squeeze moisture out of zucchini.
Mix with beaten eggs and half of the mozzarella and cheddar cheese. Press
onto oiled cookie sheet. Bake at 400 degrees 10 minutes.
Meanwhile, sprinkle salt and garlic in frying pan. Add beef. Cook until
crumbly. Add onion. Discard fat. (Vegetarians may omit meat.) Stir in
tomato sauce and oregano. Spoon mixture onto zucchini crust. Arrange
peppers and mushrooms on top. Sprinkle with remaining mozzarella, cheddar
and Parmesan cheese. Bake at 350 degrees for 30 minutes or until cheese
bubbles. Serves 6.
2 ea eggs, beaten 1 cn (8 oz) tomato sauce
1 c mozzarella cheese, grated 2 ts oregano
1 c cheddar cheese, grated 1 ea green pepper, sliced
1/2 ts salt 1/4 lb mushrooms, sliced
1 ea clove garlic, minced 1/3 c Parmesan cheese, grated
1 lb ground beef
6 servings
Shred the zucchini or italian squash. Squeeze moisture out of zucchini.
Mix with beaten eggs and half of the mozzarella and cheddar cheese. Press
onto oiled cookie sheet. Bake at 400 degrees 10 minutes.
Meanwhile, sprinkle salt and garlic in frying pan. Add beef. Cook until
crumbly. Add onion. Discard fat. (Vegetarians may omit meat.) Stir in
tomato sauce and oregano. Spoon mixture onto zucchini crust. Arrange
peppers and mushrooms on top. Sprinkle with remaining mozzarella, cheddar
and Parmesan cheese. Bake at 350 degrees for 30 minutes or until cheese
bubbles. Serves 6.
