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Zucchini Pizza Casserole "Sweet merciful. This casserole makes my life worth living. Low on the carbs, good on the butt, a little crispy cheese action going on, plus lots of pizza toppings. Holy Zac Efron this is so amazingly good you will want to eat the whole pan. For reals."
  • 4 C shredded zucchini
  • 1/2 tsp. salt
  • 2 eggs
  • 1/8 C Parmesan cheese
  • 1/2 – 1 tsp. Italian seasoning
  • 1/2 lb. ground beef or turkey
  • 2 T dried, minced onion
  • 2 C spaghetti sauce {crockpot or stovetop}
  • 1 medium bell pepper, diced into small pieces
  • 8 oz. fresh mushrooms, sliced
  • 1 C mozzarella cheese, divided
  • 1/2 C extra sharp cheddar cheese, divided
  1. Begin by shredding your zucchini.   Sprinkle the thawed zucchini with salt – allowing the zucchini to stand for 10 minutes; squeeze out all the moisture. {Note: If you are using pre-frozen, as we did, thaw first.  Then, drain all the excess water off the zucchini, and continue with the salting step}
  2. Mix the zucchini with 2 eggs, 1/8 C Parmesan and 1/4 C mozzarella and 1/4 C cheddar cheeses.  Add in 1/2 – 1 tsp. Italian seasoning. 
  3. Press the zucchini mixture into the bottom of a lightly greased 9x13 glass baking dish. 
  4. Bake the “crust” uncovered for 20 minutes at 400 degrees. 
  5. While the crust bakes, brown the 1/2 lb. ground beef or turkey in a large skillet, until meat is no longer pink.  Drain excess grease. 
  6. Add in the onion & 2 C spaghetti sauce. 
  7. Remove the crust from the oven.
  8. Pour the meat and sauce mixture over the crust.  I love that our sauce had carrots and other yummy veggies in it.  I say the more veggies, the merrier. 
  9. Top with sliced mushrooms and peppers. 
  10. Sprinkle with remaining cheese. 
  11. Bake for 20 minutes at 400 until the pizza is heated through and cheese is melted and slightly browned. 
  12. Allow the dish to stand for 2-3 minutes before slicing and serving. 

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