Top Review by nansea
i made this with eggplant instead of zucchini: Delicious. I used low fat cheese and minimal amounts of oil. I think I managed to get it down to a 6 point weight watchers meal from 11 points! I will make this again.
- 946.36 ml unpeeled shredded zucchini
- 2.46 ml salt
- 2 eggs
- 118.29 ml grated parmesan cheese
- 236.59 ml shredded cheddar cheese, divided (or to taste)
- 473.18 ml mozzarella cheese, divided (or to taste)
- 453.59 g ground beef
- 14.79-29.58 ml minced fresh garlic
- salt and pepper
- 1 onion, chopped
- 425.24 g can Italian-style tomato sauce (tomato sauce, with 1/4 tsp. each, oregano and basil)
- 1 medium green pepper, seeded and chopped
Directions See How It's Made
- Set oven to 400°F.
- Grease a 13x9 pan.
- Place zucchini in strainer; sprinkle with salt.
- Let drain for 10 minutes.
- Squeeze out moisture.
- Combine zucchini with eggs, parmesan cheese, and half of the cheddar and mozzarella cheese.
- Press into greased 13x9 baking pan.
- Bake at 400°F for 20 minutes.
- Meanwhile, brown ground beef with garlic and onions, season with salt and pepper; drain any fat, and add/mix the tomato sauce; spoon over baked zucchini mixture.
- Top with remaining cheeses, and sprinkle with green pepper.
- Return to oven and bake for another 20 minutes more.