Zucchini Pizza Casserole

Zucchini Pizza Casserole

adapted from SparkPeople

Do not expect this to eat like a pizza. It has pizza flavors but it is certainly a casserole. You can not taste the zucchini at all so it is a good way to hide a vegetable from a picky eater.

 

Makes 3 servings                                           4 WW Blue points / serving

2 cups shredded zucchini

1/4 tsp. Kosher salt

1 egg, whisked

1 Tbsp. shredded Parmesan cheese

1 ounce reduced fat Mexican cheese blend

1/2 tsp. Italian seasoning

3/4 lb. ground chicken breast, separated 1/2 lb. and 1/4 lb.

3/4 tsp. Penzeys Italian sausage seasoning

1/8 tsp. crushed red pepper flakes

1/2 medium onion, chopped

1 cup Easy Pantry Pizza Sauce

1/3 cup julienned bell pepper pieces

2 oz. reduced fat Colby jack cheese

1. Preheat the oven to 400F.
2. Mix the zucchini, salt, eggs, Parmesan cheese, Mexican cheese blend and Italian seasoning.
3. Press the mixture into the bottom of a pie pan.
4. Bake uncovered for about 20 minutes.
5. Meanwhile, mix 1/4 lb. ground chicken with sausage seasoning and red pepper flakes. Form the mixture into small balls. 
6. In a skillet coated with cooking spray, cook the "sausage" balls until cooked through 5-7 minutes depending on the size of the balls.
7. Remove balls from the skillet to paper towel to drain. Cut each ball in half when cooled. Set aside.
8. In the same skillet, add more cooking spray and cook 1/2 lb. ground chicken with the onion until the onion is translucent, about 6 minutes.
9. Pour the meat-sauce mixture over the cooked crust.
10. Top with "sausage" ball halves, peppers and Colby jack cheese.
11. Return to the oven and cook until the casserole is heated through and the cheese is melted and lightly browned.
12. Allow the casserole to stand for a couple of minutes before cutting and serving.

Enjoy!