Zucchini-Crusted Ground Beef Bake (LC)

This is a great low-carb meal.

  • 1 ½ lbs zucchini, shredded
  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1lb ground beef
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • ½ tsp salt
  • 1 can (8 oz.) tomato sauce
  • 2 tsp dry oregano
  • 1 green or red pepper, seeded and cut into thin slices
  • ¼ lb mushrooms, sliced
  • ½ cup grated parmesan cheese

Preheat oven to 450.

With hands (or paper towel works well), press moisture out of zucchini. This is key, you want it as dry as possible.

In a large bowl, beat eggs. Add ½ cup of mozzarella cheese and ½ cup cheddar cheese.

Spread evenly into lightly greased shallow 10- x 15-inch baking pan (or 9 x 13 is fine too).

Bake at 450 for ten minutes.

Meanwhile, combine and cook ground beef, onion, and garlic in frying pan. Discard drippings.

Stir in salt, tomato sauce, and oregano.

Spoon mixture evenly over zucchini crust.

Arrange bell peppers and mushrooms evenly over sauce.

Sprinkle with remaining mozzarella and cheddar cheese.

Top with parmesan cheese.

Return to oven and continue to bake until topping is bubbly and lightly browned (about 20 more minutes).

Cut and serve.

***Yields ~6 servings***

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