4 c. shredded zucchini
2 tsp. salt, divided
2 eggs
1/4 tsp. onion
1/4 tsp. garlic powder
4 oz. each shredded mozzarella & Cheddar cheese, divided
2 tsp. olive oil
8 oz. ground veal
1/2 c. chopped green bell pepper
1/2 c. mushrooms
1/4 c. chopped onion
2 garlic cloves, minced
1 c. tomato sauce
1 tsp. oregano leaves
1/2 tsp. Italian style seasoning
Dash pepper
1 tbsp. grated Parmesan cheese

In colander sprinkle zucchini with 1 teaspoon salt; let stand 10 minutes. Rinse under running cold water, squeezing out moisture.

Preheat oven to 400 degrees. In medium bowl beat together eggs, onion powder and garlic powder; add zucchini and 2 ounces each mozzarella and Cheddar, mixing well. Spray 14 x 10 inch baking pan with nonstick cooking spray and press zucchini mixture over bottom of pan; bake until set, 8-10 minutes.

In 10 inch nonstick skillet heat oil over medium heat; add veal and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until browned. Remove to plate, leaving juices in skillet; add bell pepper, mushrooms, onion and garlic to skillet and saute until softened, 2-3 minutes. Return veal to skillet and add tomato sauce, seasonings and remaining salt; cook, stirring occasionally, until veal is thoroughly cooked, 4-5 minutes.

Spread veal mixture evenly over crust; top with remaining mozzarella and Cheddar and sprinkle with Parmesan. Bake at 400 degrees until crust is lightly browned, 15-20 minutes. Makes 4 servings.