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Ingredientes
- 4 c. shredded zucchini
- 2 teaspoon salt, divided
- 2 Large eggs
- 1/4 teaspoon onion pwdr
- 1/4 teaspoon garlic pwdr
- 4 ounce. each shredded mozzarella & Cheddar cheese, divided
- 2 teaspoon extra virgin olive oil
- 8 ounce. grnd veal
- 1/2 c. minced green bell pepper
- 1/2 c. mushrooms
- 1/4 c. minced onion
- 2 garlic cloves, chopped
- 1 c. tomato sauce
- 1 teaspoon oregano leaves
- 1/2 teaspoon Italian style seasoning
- Dash pepper
- 1 tbsp. grated Parmesan cheese
Direcciones
- In colander sprinkle zucchini with 1 tsp. salt; let stand 10 min. Rinse under running cool water, squeezing out moisture.
- Preheat oven to 400 degrees. In medium bowl beat together Large eggs, onion pwdr and garlic pwdr; add in zucchini and 2 ounces each mozzarella and Cheddar, mixing well. Spray 14 x 10 inch baking pan with nonstick cooking spray and press zucchini mix over bottom of pan; bake till set, 8-10 min.
- In 10 inch nonstick skillet heat oil over medium heat; add in veal and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, till browned. Remove to plate, leaving juices in skillet; add in bell pepper, mushrooms, onion and garlic to skillet and saute/fry till softened, 2-3 min. Return veal to skillet and add in tomato sauce, seasonings, and remaining salt; cook, stirring occasionally, till veal is thoroughly cooked, 4-5 min.
- Spread veal mix proportionately over crust; top with remaining mozzarella and Cheddar and sprinkle with Parmesan. Bake at 400 degrees till crust is lightly browned, 15-20 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 149 | 57% |
| Total Fat 16.81g | 21% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 1303mg | 54% |
| Potassium 570mg | 16% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.19g | 3% |
| Protein 20.58g | 33% |
