Place zucchini in strainer; sprinkle; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan cheese and half of the mozzarella and cheddar cheeses. Press into greased 13x9 baking dish. Bake uncovered, at 400 degrees for 20 minutes. Meanwhile, cook meat and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheese; add green pepper. Bake 20 min longer or until heated through.
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|Serving Size: 1 Serving (5057g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3402 (51%)|
|Amt Per Serving||% DV|
|Total Fat 378g||504 %|
|Saturated Fat 231.2g||1156 %|
|Monounsaturated Fat 114.7g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 1459.6mg||449 %|
|Sodium 7130.5mg||246 %|
|Potassium 13990.9mg||368 %|
|Total Carbohydrate 438.1g||129 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 431.1g|
|Protein 391.1g||559 %|
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Calories per serving: 6651
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