Zucchini Pizza Bake Best Dishes

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Zucchini Pizza Bake

"This is a recipe my entire own family loves. You can also use turkey instead of ground red meat."

Ingredients :

4 cups shredded unpeeled zucchini
half of teaspoon salt
2 eggs, gently crushed
half of cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can Italian-style tomato sauce
1 teaspoon Italian seasoning
1 green bell pepper, chopped
half of cup sliced fresh mushrooms
half of cup sliced black olives

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H10M

Preheat an oven to 400 stages F (2 hundred ranges C). Place the zucchini in a colander and sprinkle with salt; permit drain for 15 mins then squeeze out the moisture.
Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and half cup Monterey Jack in a big bowl. Press the aggregate into a greased 9x13 inch baking dish. Bake, uncovered, within the preheated oven for 20 minutes.
While the zucchini crust is baking, heat a big skillet over medium-high warmness and stir in the floor pork and onion. Cook and stir until the beef is crumbly, calmly browned, and no longer crimson. Drain and discard any excess grease. Stir inside the tomato sauce and Italian seasoning.
Spoon the sauce combination over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the closing mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or till heated thru. Let sit for five mins before serving.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it flippantly, and make clean-up less difficult.

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