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Zucchini Pizza Casserole

Zucchini Pizza Casserole
3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded Parmesan cheese
1 1/2 cups reduced fat biscuit mix
1 can (15 oz) pizza sauce*
1/2 cooked Italian sausage, crumbled**
1/2 cup sliced black olives, drained**
1/4 cup chopped green pepper**
1 can (4 oz) sliced mushrooms**
1 cup Italian Blend shredded cheese

Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray.

Mix together shredded zucchini, garlic, eggs, parmesan cheese and biscuit mix. Spread in bottom of prepared 9×13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese.

Bake 45 minutes to 1 hour or until base is cooked through. Sprinkle with remaining cheese and return to oven until cheese is melted. Allow to set 5-10 minutes before cutting.

Notes:

Great summer dinner dish using seasonal zucchini. Serves 8

* May substitute pizza sauce with 15 ounces tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.

** May substitute with pizza toppings of choice (some toppings may increase juiciness of final dish).

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