Taste of Home Make It Freeze It by Editors at Taste of Home

Author:Editors at Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

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PREP: 20 MIN. • BAKE: 40 MIN. • MAKES: 6-8 SERVINGS

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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

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

1. Place zucchini in strainer; toss with salt. Let stand 10 minutes. Squeeze out moisture.

2. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 13x9-in. baking dish.

3. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.

4. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.

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°.

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