4 c. shredded zucchini
1/2 tsp. salt
1 c. shredded mozzarella cheese
1 c. shredded natural Cheddar cheese
1/2 c. grated Parmesan cheese
2 eggs
1 lb. ground beef
1/2 c. chopped onion
8 oz. can tomato sauce
1/4 tsp. garlic powder
1/4 tsp. oregano
1 c. chopped green pepper
2 (4 oz.) cans mushrooms, 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 pan. Bake 20 minutes or until set.

Meanwhile in skillet brown ground beef, onion 8-10 minutes; drain. Stir in remaining ingredients except remaining cheese, mushrooms and green pepper. Continue cooking until mixture comes to a boil (2-3 minutes). Spoon over zucchini crust. Top with green pepper and mushrooms. Sprinkle with remaining cheeses. Bake 25-35 minutes or until cheese is melted and casserole is heated through. I love it, you can add more spices if you like.