Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
3/4 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground venison
1/2 cup chopped onion
1 jar (15 ounces) pizza sauce
1/2 medium green and 1/2 sweet red pepper, chopped
1 Tbls Italian seasoning or pizza seasoning.
Preparation
Preheat oven to 400°.
Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture and place in separate mixing bowl.
Combine squeezed zucchini with eggs, pizza seasoning, Parmesan and half the mozzarella and cheddar cheeses. Stir.
Press into a greased 13x9-in. or 3-qt. baking dish. Bake for 20 minutes.
Meanwhile, in a large saucepan, sautee onion then add in venison. Cook on medium heat until meat is no longer pink but not browned over cooked, breaking meat into crumbles; Add pizza sauce and set aside
Spoon cooked venison mixture over baked zucchini mixture and spread evenly. Sprinkle with remaining cheeses; add green & red pepperoni top.
Bake again until heated through, about 20 minutes longer.
Enjoy!