DONNA’S OLD TOWN CAFE RECIPE
It’s zucchini season! Melissa Graves shows us an
unexpected way to use that versatile vegetable.
Zucchini Pizza Casserole
Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim
mozzarella cheese, divided
Directions
Preheat oven to 400°. Place zucchini in a
colander; sprinkle with salt. Let stand 10
minutes, then squeeze out moisture.
Combine zucchini with eggs, Parmesan and
half of mozzarella and cheddar cheeses.
Press into a greased 13 x 9-in. baking dish.
Bake 20 minutes. Meanwhile, in a large
saucepan, cook beef and onion over medium
heat, crumbling beef, until meat is no longer
pink; drain. Add tomato sauce; spoon over
zucchini mixture. Sprinkle with remaining
cheeses; add green pepper.
Bake until heated through, about 20 minutes
longer.
Freeze Option
Cool baked casserole; cover and freeze. To
use, partially thaw in refrigerator overnight.
Remove from refrigerator 30 minutes before
baking. Preheat oven to 350°. Unwrap
casserole; reheat on a lower oven rack until
heated through and a thermometer inserted
in center reads 165°.
Yield: 8 servings.
Donna’s Old Town Cafe
PROUD SPONSOR OF THE
Monroe Life Balloon Fiesta
THANKS FOR FEEDING
OUR PILOTS!
1 cup (4 ounces) shredded cheddar cheese,
divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped
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