1/4 tsp. salt
4 c. shredded zucchini
1 c. shredded Mozzarella cheese
1 c. shredded Cheddar cheese
1/2 c. grated Romano cheese
2 eggs, slightly beaten
1 lb. hamburg
1 sm. onion, chopped
1 (8 oz.) can tomato sauce
1 med. green pepper, finely chopped
10 oz. sliced mushrooms
1 clove garlic, chopped finely
1/4 tsp. oregano

Preheat oven to 400 degrees. Grease 13 x 9 inch glass baking dish. Sprinkle salt on zucchini, let stand 10 minutes. Squeeze dry with paper towels. In bowl, add zucchini, 1/2 cup Mozzarella, 1/2 cup cheddar, the Romano cheese and eggs. Press mixture evenly into bottom of pan. Bake for 20 minutes or until set.

Meanwhile, brown beef with onion, drain fat, add tomato sauce, garlic and oregano. Bring to boil, stirring occasionally. Spoon sauce mixture over zucchini crust. Sprinkle with green pepper, mushrooms and the remaining Mozzarella and cheddar. Bake for 25 to 30 minutes or until bubbly.