Reply to "Low carbs ..diabetic friendly foods"

Zucchini Casserole

Ingredients

• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (15 ounces) Italian tomato sauce
• 1 medium green or sweet red pepper, chopped
  

  Directions

  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
  4. 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°.