Cheesy Zucchini Spaghetti Casserole
Ingredients
Cheesy Zucchini Crust
-
4
cups
packed, shredded zucchini
-
½
teaspoon
salt
-
2
large
eggs
-
½
cup
freshly grated Parmesan cheese
-
1
cup
shredded mozzarella cheese
Sauce + Cheese
-
1 to 1 ½
pounds
lean ground beef or ground turkey
-
½
cup
finely chopped onion
-
½
teaspoon
salt
-
a pinch
black pepper
-
2
tablespoons
tomato paste
-
1
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
28
ounces
crushed tomatoes
-
1
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Sprinkle shredded zucchini with salt and let it sit in a colander for 10-20 minutes.
- Squeeze out excess moisture from the zucchini until it's no longer dripping.
- Mix the squeezed zucchini with eggs, Parmesan, and mozzarella cheeses in a bowl.
- Grease a 9x13-inch baking dish and press the zucchini mixture into the bottom.
- Bake the zucchini layer for 20 minutes.
- While baking, cook ground beef with onion, salt, and pepper in a skillet until no longer pink.
- Add tomato paste, basil, and oregano to the meat mixture and cook for 30 seconds.
- Stir in crushed tomatoes and simmer for 5-6 minutes.
- Pour the meat sauce over the baked zucchini layer and sprinkle with mozzarella cheese.
- Bake for an additional 15-20 minutes until bubbling.
- Let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
315
Total fat
14g
Total carbohydrates
14g
Total protein
34g
Sodium
974mg
Cholesterol
139mg
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