4 c. (3 med.) shredded unpeeled zucchini
1/2 tsp. salt
2 eggs
1 c. (4 oz.) shredded mozzarella cheese
1 c. (4 oz.) shredded Natural Cheddar cheese
1/2 c. grated Parmesan cheese
1 lb. ground beef
1/2 c. (1 med.) chopped onion
8 oz. can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. oregano leaves
1 c. (1 med.) chopped green pepper
2 (4 oz.) cans mushroom stems & pieces, drained

Heat oven to 400 degrees. Sprinkle zucchini with salt; let stand 10 minutes. Drain well by pressing moisture out of zucchini.

In large bowl stir together zucchini, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, Parmesan cheese and eggs. Press on bottom of greased 13 x 9 inch baking pan. Bake for 20 minutes or until set.

Meanwhile in 10 inch skillet brown beef and onions (8-10 minutes); drain. Stir in remaining ingredients except remaining cheese mushrooms and green peppers. Continue cooking until mixture comes to a boil. Spoon onto zucchini crust. Top with green pepper and mushrooms; sprinkle with remaining cheeses. Bake for 25-35 minutes or until cheese is melted and casserole is heated through. 6 servings.