I found this great recipe on For the Love of Cooking blog. It was really tasty and a fantastic way to use that zucchini I have so much of thanks to my brother, Glenn’s amazing gardening skills.Ingredients:
4 zucchini, shredded and patted dry with paper towels
2 eggs 2 1/2 cups of mozzarella, divided
2 tomatoes, diced
1 green pepper, diced
4 oz of mushrooms, sliced
2 green onions
1/2 cup Parmesan cheese, shredded
4 basil leaves, chopped
dried oregano, to taste
I added 2 yellow summer squash diced, again from Glenn’s garden
Directions:
Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray. After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible. Combine zucchini with the eggs and 2 cups of mozzarella. Push the zucchini into the casserole dish, forming a crust. Season with sea salt and pepper. Bake in the oven for 10 minutes.
After the zucchini is baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, fresh basil, yellow summer squash and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle with the dried oregano to taste. Bake uncovered for 25 minutes. Let cool for 5 minutes before serving.
