1/4 tsp. salt
4 c. shredded zucchini (about 3 med. size)
1 c. shredded Mozzarella 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 and finely chopped
10 oz. fresh sliced mushrooms
1 c. shredded Cheddar cheese (4 oz.)

Preheat oven to 400 degrees. Grease 13 1/2 x 8 1/2 x 2 inch glass baking dish. 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 and the Romano and the eggs. Press the mixture evenly into the bottom of the prepared pan.

Bake in preheated hot oven for 20 minutes or until set. Meanwhile, brown beef with onion in medium size skillet until no pink remains. Drain off excess fat. Add tomato sauce, garlic and oregano. Bring to boiling, stirring occasionally.

Spoon sauce over zucchini crust. Sprinkle with green pepper, mushrooms, and the remaining 1/2 cup Mozzarella and Cheddar cheese. Bake at 400 degrees for 25 to 30 minutes or until bubbly and the cheese is melted.