Years ago, I used to make a pizza casserole with pasta and pizza sauce, but I've been so over that for a long time. This adapted recipe from Taste of Home looked pretty good, though, and it really is. You can find the original recipe here - it has ground beef and green pepper, no mushrooms.
Zucchini Pizza Casserole
4 cups shredded zucchini (about four 8-inch zucchini)
1/2 t salt
Put zucchini and salt in a strainer and let stand for 10 minutes. Squeeze out moisture, then squeeze out again with paper towels.
2 beaten eggs
1/2 cup shredded Parmesan
2 cups shredded mozerella, divided
1 cup shredded cheddar, divided
Mix zucchini with eggs, Parmesan, and half of mozerella and cheddar. Place in greased 13 x 9 baking dish and bake at 400 degrees for 20 minutes.
6 oz sliced mushrooms
1/2 cup chopped onion
1 t butter
1 3/4 cup marinara sauce
While zucchini mixture is baking, saute mushrooms and onion in butter until softened, then add marinara sauce. Spoon over zucchini mixture and top with remaining cheeses. Bake for an additional 20 minutes.
I think that next time I'll use the entire 12-oz carton of mushrooms, just because I really like them. I'm trying to sneak in extra veggies as often as I can. I don't think that reheating this in the microwave would work very well but reheating in the oven is great.
3 comments:
This is a low carb /no wheat recipe that I love. I bake the "crust" flattened out on a parchment lined sheet pan (with an edge) until browned up a bit. then take it out and fill it over and bake the other side (peel off the paper). then let it cool.
(a couple hours or the afternoon- or in the fridge till tomorrow)
Top as you would a pizza--then back in the oven to bake until the cheese is melted and browned up.
This way (double bake) you can cut the whole thing into squares and pick it up and eat it like a regular pizza. Saved my life when I was a strict low carb.
I turn it over--I don't fill it over
Looks Delicious! I am going to have to try it.
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