Zucchini Casserole

	If you like zucchini as much as I do, here is a great casserole to try. This recipe can be a side dish or a main meal. It's up to you ;-) Prep: 20 minutes Cook: 40 minutes Servings: 6

Ingredients:

3-1/2 - 4 cups zucchini, shredded

1/2 tsp. salt
3/4 -1 cup egg substitute
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 tsp. Italian seasoning
a squirt of Italian Salad Dressing (I prefer Kraft)
1/2 lb. sliced fresh mushrooms
1 onion, either sliced or chopped
2 tsp. olive or canola oil
1-15 oz. can pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
Note: I like to add 2 garlic cloves, minced or finely chopped
1-1/2 cups shredded mozzarella cheese, divided
(I'm sure low fat Mozzarella cheese would work just fine)

Directions:

Place shredded zucchini in a colander over a plate.
Sprinkle with a little salt and toss. Let stand for 15 minutes. Rinse and drain well.
In a bowl, combine the zucchini, egg substitute, bread crumbs, flour, Italian seasoning and Italian Salad Dressing.
Spread in an 11" x 7" baking dish coated with nonstick cooking spray.
Bake, uncovered @ 350 F for 25 minutes.
In a nonstick skillet, saute mushrooms and onions in oil.
Spread half of the pizza sauce over zucchini mixture, sprinkle with mushrooms, onion, green pepper, olives and half of the cheese.
Top with remaining pizza sauce and cheese.
Bake 15 minutes longer or until hot and bubbly.
Serves 6