Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
Yield: 6-8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (479g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 551 (67%)|
|Amt Per Serving||% DV|
|Total Fat 61.2g||82 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 517.2mg||159 %|
|Sodium 932mg||32 %|
|Potassium 799.1mg||21 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 9.2g|
|Protein 53.8g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 818
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