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Zucchini Pizza Casserole

January 26, 2018 by Charlotte Martin, RDN, LDN, CPT |

Zucchini Pizza Casserole

Zucchini Pizza Casserole

1 Lean | 3 Green | 2½ Condiments

Yield: 4 servings

Total Time: 60 minutes

 

Ingredients

3½ cups shredded, unpeeled zucchini (about 2 medium zucchinis)

¼ tsp salt

2 eggs

¼ cup grated parmesan cheese

4 oz. reduced-fat, shredded mozzarella cheese, divided

4 oz. reduced-fat, shredded cheddar cheese, divided

Cooking spray

½ lb 90-94% lean ground beef

¼ cup chopped onion

1, 14.5-oz. can petite diced Italian tomatoes*

1 small green bell pepper, chopped

 

Directions

  1. Preheat oven to 400˚F.
  2. Place zucchini in a strainer, and sprinkle with salt. Let stand 10 minutes, and then press to release moisture.
  3. Combine zucchini with eggs, parmesan, and half of the mozzarella and cheddar cheese.
  4. Press mixture into a lightly greased baking dish. Bake, uncovered, for 20 minutes.
  5. Meanwhile, cook the beef and onion in a medium skillet until done. Drain any liquid, and then stir in the tomatoes.
  6. Pour beef mixture over the zucchini and sprinkle with the remaining cheddar and mozzarella cheese. Top with green pepper.
  7. Bake for an additional 20 minutes or until heated through.

 

Per Serving: 360 calories | 35g protein | 17g carbohydrate | 18g fat

Recipes lean and green, lean and green recipes, pizza, recipes, Zucchini Pizza Casserole

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Charlotte Martin, RDN, LDN, CPT

author Charlotte Martin, RDN, LDN, CPT

Charlotte Martin, RDN, LDN, is a corporate dietitian at Medifast and food enthusiast. She received her Bachelor’s degree from James Madison University and completed her dietetic internship through the University of Maryland Medical Center. When... Read More

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