Zucchini Pizza Bake

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. (5 minutes)

Recipe View Place the shredded zucchini in a colander and sprinkle with salt. Allow it to drain for 15 minutes to remove excess moisture. After draining, squeeze out any remaining moisture using your hands or a clean kitchen towel. (20 minutes)

Recipe View In a large bowl, combine the drained zucchini, 1 cup of mozzarella cheese, and 1/2 cup of Monterey Jack cheese. Add the Parmesan cheese and lightly beaten eggs to the mixture and stir until well combined. Press the mixture evenly into the prepared baking dish to form the crust. (10 minutes)

Recipe View Bake the zucchini crust, uncovered, in the preheated oven for 20 minutes, or until it begins to set. (20 minutes)

Recipe View While the crust is baking, prepare the meat sauce. Heat a large skillet over medium-high heat. Add the ground beef and chopped onion to the skillet and cook, breaking up the beef with a spoon, until the beef is browned and the onion is translucent. Drain off any excess grease. Stir in the Italian-style tomato sauce and Italian seasoning. Simmer for 5 minutes to allow the flavors to meld. (15 minutes)

Recipe View Remove the zucchini crust from the oven. Spoon the meat sauce mixture evenly over the top of the crust. Scatter the chopped green bell pepper, sliced mushrooms, and sliced black olives over the sauce. Sprinkle the remaining mozzarella and Monterey Jack cheese over the vegetables and sauce. (5 minutes)

Recipe View Return the baking dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly and the filling is heated through. (20 minutes)

Recipe View Remove from the oven and let the Zucchini Pizza Bake rest for 5 minutes before slicing into six portions and serving. This allows the casserole to set slightly, making it easier to slice and serve. (5 minutes)