Pizza Casserole

Pizza Casserole
Prep time
Cook time
Total time
Recipe type: Phase I FasTrac
Serves: 8
  • 4 cups shredded unpeeled zucchini (or yellow squash)
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup Nutritional Yeast
  • 3 cups cottage cheese, divided
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 2 tsp Italian Seasoning
  • 1 medium sweet red pepper, chopped
  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, and then squeeze out moisture.
  2. Combine zucchini with eggs, Nutritional Yeast and half of cottage cheese. Press into a sprayed 13x9-in. or 3-qt. baking dish.
  3. Bake 20 minutes.
  4. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheese; add red pepper.
  5. Bake until heated through, about 20 minutes longer.
  6. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.


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