4 c. shredded unpeeled zucchini
1/2 tsp. salt
2 eggs
1/2 c. grated Parmesan cheese
1 c. shredded Cheddar cheese, divided
2 c. shredded Mozzarella cheese, divided
1 lb. ground beef
1/2 c. chopped onion
1 (15 oz.) can Italian tomato sauce or tomato sauce and 1/4 tsp. basil and 1/4
tsp. oregano
1 med. green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let drain for 10 minutes. Squeeze out moisture (pat with paper towels). Combine zucchini with eggs, Parmesan and half of the Cheddar and Mozzarella cheeses. Press into greased 13 x 9 x 2 inch baking pan; bake at 400 degrees for 20 minutes.

Meanwhile, brown ground beef with the onions. Drain and add the tomato sauce; spoon over baked zucchini mixture. Top with remaining cheeses and sprinkle with the green pepper. Bake 20 minutes. Yields 6 to 8 servings.