Please note that I am giving approximate amounts for the Cheese and Herbs. I eyeballed it and cook intuitively. Use your instincts. I also went organic where ever possible, even on the packaged goods. This was a Whole Foods trip. I also used alot of their 365 goods (Pizza sauce, olives, artichokes)
Also now that it has been cooked, first it came out tasting incredible, but I would make a few changes for next time.
I would shred the zucchini in the am or night before and lay it on the paper towels,and the next day use new ones. The finished product came out a bit liquidy, although delicious. Half way through the cooking I would have used the turkey baster to get out any of the excess liquid. Other than that it was perfect and hit the spot!
Next I would use a little more egg to firm up the bottom and
- 2 zucchini, shredded
- 2 egg whites
- 1 cup grated cheddar
- 1/2 cups shredded part-skim mozzarella cheese
- 1.25 pounds extra lean Beef or Turkey
- 1 small can of sliced Black olives (drain)
- 1 Artichoke hearts
- 1 package of sliced mushrooms
- 1 small jar of organic pizza sauce
- 1 tbsp dried minced onion
- 1/2 tsp dried italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 15 slices uncured pepperoni
Preheat your oven to 385 degrees
Cook on the lower shelf for 40 min
Grate 2 zucchini and drain (I pressed it between some paper towels). Sprinkle some sea salt, Italian herbs, and garlic powder. In another pan brown your beef and throw in the rest of the herbs and spices. Now sauté with some olive oil until cooked down and brown. Add your sauce and cook.
In a separate container take your drained zucchini and add in your two egg whites (or egg Substitutes) and mix. Press in your casserole pan. Sprinkle some of your cheese on this layer.
Add the sauce evenly across the zucchini. Then add your toppings. Cook for 40 min.