Zucchini-Ground Beef Pizza Casserole
Lemony Baby Greens
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- 4 zucchini, unpeeled and shredded
- ½ tsp salt
- 2 large eggs, lightly beaten
- ½ cup freshly grated Parmesan cheese
- 2½ cups shredded whole-milk mozzarella cheese, divided
- 1 lb ground beef
- 1 Tbsp minced garlic
- 1½ cups tomato sauce
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F. Place shredded zucchini in a strainer; sprinkle with salt, and drain 10 minutes. Squeeze out moisture using paper towels.
- Combine zucchini, eggs, Parmesan, and 1 cup mozzarella. Press into a greased baking dish. Bake 20 minutes.
- Cook beef and garlic in a large skillet over medium-high heat until browned and crumbly. Add tomato sauce and Italian seasoning; cook 1 minute. Spoon over partially-baked zucchini mixture. Top with 1½ cups mozzarella.
- Bake 20 minutes or until cheese is melted and bubbly.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby greens
Side Dish Instructions
- Combine oil, lemon juice, mustard, salt, and pepper in a jar. Screw on lid, and shake vigorously.
- Toss greens with dressing in a bowl.
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