Zucchini Pizza Casserole

Preparation:zuccinni-pizza_cass
3 1/2 cup zucchini, coarsely grated (875 ml)
3 eggs, beaten
1/3 cup flour (75 ml)
2 cups mozzarella cheese, grated (500 ml)
1/2 cup parmesan cheese, grated (125 ml)
1 tablespoon fresh basil leaves, minced (15 ml) OR (1/2 teaspoon (2 ml) dried)
2 cups pizza or spaghetti sauce (500 ml)
5 ounces BEANSPROUTS (150 g)
12 black olives, sliced

Pre-heat oven to 350 degrees. Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture. Combine zucchini, eggs, flour, 1/2 cup mozzarella, parmesan and basil and spread into an oiled 9″ x13″ baking pan. Bake 20-25 minutes until surface is dry and firm. Brush top with oil and broil to brown lightly. Remove from oven and layer with a generous amount of pizza sauce, BEANSPROUTS, olives and remainder of mozzarella, in that order. Return to 350 degree oven for 15 minutes until bubbly.

Recipe Serves 6.

Nutrition Per Serving:
Calories 462
Protein 28.7 g
Carbohydrates 16.0 g
Fat 32.2g
Saturated Fat 15.3 g
Cholesterol 210.3 mg
Sodium 436.2 mg
Potassium 552.0 mg
Dietary Fiber 3.4 g

Percent US RDA Per Serving:
Protein 64%
Vitamin A 32%
Vitamin C 29%
Thiamine 19%
Riboflavin 31%
Niacin 8%
Calcium 91%
Iron 30%
Vitamin B6 16%
Vitamin B12 89%
Folacin 32%