Bake crust at 400 degrees for 20 minutes; then the casserole at 400 degrees for 25-30 minutes. Makes 6 servings.

1/4 tsp. salt
4 c. shredded zucchini (about 3 med. size)
1 c. shredded mozzarella cheese (4 oz.)
1 c. shredded Cheddar cheese (4 oz.)
1/2 c. grated Romano cheese
2 eggs, lightly beaten
1 lb. ground round
1 sm. onion, chopped (1/4 c.)
1 can (8 oz.) tomato sauce
1 clove garlic, finely chopped
1/4 tsp. leaf oregano, crumbled
1 med. size sweet green pepper, halved, cored, seeded & finely chopped
10 oz. fresh mushrooms, sliced

1. Preheat oven to hot (400 degrees). Grease 13 1/2 x 8 1/2 x 2 inch glass baking dish.

2. Sprinkle salt on zucchini in small bowl; let stand 10 minutes. Squeeze dry with paper toweling. Wipe out bowl and return zucchini to bowl. Stir in 1/2 cup of the mozzarella, 1/2 cup of the Cheddar, the Romano and the eggs. Press the mixture evenly into the bottom of the prepared pan.

3. Bake in preheated hot oven (400 degrees) for 20 minutes or until set.

4. Meanwhile, brown beef with onion in medium size skillet until no pink remains, about 5 minutes. Drain off excess fat. Add tomato sauce, garlic and oregano. Bring to boiling, stirring occasionally.

5. Spoon sauce over zucchini crust. Sprinkle with green pepper, mushrooms and the remaining 1/2 cup mozzarella and the remaining 1/2 cup Cheddar cheese.

6. Bake at 400 degrees for 25-30 minutes or until bubbly and the cheese is melted.