SERVES: 8
Low Carb & Family Friendly
INGREDIENTS
- Unpeeled, shredded organic zucchini: 4 cups
- Grass-fed ground beef: 1 lb
- Grated parmesan cheese: ½ cup
- Shredded cheddar cheese (organic is best): 1.5 cups
- Shredded mozzarella cheese (organic is best): 1.5 cups
- Salt: ½ tsp
- Pastured (free range) eggs: 2 large
- Chopped onions: ½ cup
- Organic, chopped green, red, yellow or orange: 1 medium
- Lower carb pizza or tomato sauce (Rao’s or Organicville are good choices): 13 – 15 ounce jar or cans
DIRECTIONS
- Preheat over to 400o.
- Place shredded zucchini in colander. Sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
- In a bowl, mix zucchini with eggs, parmesan and half the cheddar and mozzarella cheeses.
- Press into a greased 3 quart or 13 X 9 inch baking dish. Bake 20 minutes.
- While mixture is baking, cook beef, onion and pepper over medium heat in a large saucepan. Meat should no longer be pink. Break into crumbles.
- Add pizza sauce to meat and spoon over zucchini mixture. Sprinkle with remaining cheeses.
- Bake until heated through about 20 – 25 minutes longer.
This casserole is a great way to get kids (young & old) to eat more veggies. It can be frozen or portioned in half; half eaten and half frozen.