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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you like zucchini as much as I do, here is a great casserole to try. This recipe can be a side dish or a main meal. It's up to you ;-) Ingredients:
3-1/2 - 4 cups shredded zucchini or i have also taken 5-6 zucchini's and thinly sliced them on a mandolin |
1/2 carrot, shredded (optional) |
1/2 tsp. salt |
3/4 -1 cup egg substitute |
1/2 cup dry bread crumbs |
1/4 cup all-purpose flour |
2 tsp. italian seasoning |
a squirt of italian salad dressing (i prefer kraft) |
1/2 lb. sliced fresh mushrooms |
1 onion, either sliced or chopped (i cut the onion in half and then slice it lengthwise not across) |
2 tsp. olive or canola oil |
1-15 oz. can pizza sauce, divided |
3/4 cup or 1 whole green or yellow pepper either sliced or chopped |
1/4 cup sliced ripe olives, drained |
note: i like to add 2 garlic cloves, minced or finely chopped |
1-1/2 cups shredded mozzarella cheese, divided |
3/4 cup romano cheese, grated |
note: i mix the two cheeses together. |
(i'm sure low fat mozzarella cheese would work just fine) |
Directions:
1. Place shredded zucchini in a fine sieve or colander over a plate. Sprinkle with a little salt and toss. Allow this to stand for 15 minutes then rinse and drain well.
2. In a bowl, combine the zucchini, shredded carrot(optional) egg substitute, bread crumbs, flour, Italian seasoning and Italian Salad Dressing.
3. Spread in an 11 x 7 baking dish coated with nonstick cooking spray.
4. Bake, uncovered at 350 F for 25 minutes.
5. In a nonstick skillet, saute mushrooms and onions in oil.
6. Spread half of the pizza sauce over zucchini mixture then sprinkle
7. with the mushrooms, onion, green pepper, olives and half of the cheeses.
8. Top with remaining pizza sauce and blended cheeses.
9. Bake 15 minutes longer or until hot and bubbly.
10. Serves 4 - 6
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