SERVES: 8

Low Carb & Family Friendly

INGREDIENTS

• Unpeeled, shredded organic zucchini: 4 cups
• Grass-fed ground beef: 1 lb
• Grated parmesan cheese: ½ cup
• Shredded cheddar cheese (organic is best): 1.5 cups
• Shredded mozzarella cheese (organic is best): 1.5 cups
• Salt: ½ tsp
• Pastured (free range) eggs: 2 large
• Chopped onions: ½ cup
• Organic, chopped green, red, yellow or orange: 1 medium
• Lower carb pizza or tomato sauce (Rao’s or Organicville are good choices): 13 – 15 ounce jar or cans

DIRECTIONS

1. Preheat over to 400^o.
2. Place shredded zucchini in colander. Sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
3. In a bowl, mix zucchini with eggs, parmesan and half the cheddar and mozzarella cheeses.
4. Press into a greased 3 quart or 13 X 9 inch baking dish. Bake 20 minutes.
5. While mixture is baking, cook beef, onion and pepper over medium heat in a large saucepan. Meat should no longer be pink. Break into crumbles.
6. Add pizza sauce to meat and spoon over zucchini mixture. Sprinkle with remaining cheeses.
7. Bake until heated through about 20 – 25 minutes longer.

This casserole is a great way to get kids (young & old) to eat more veggies. It can be frozen or portioned in half; half eaten and half frozen.