- 4 zucchini, shredded and squeezed dry with paper towels, about 3 cups
- 2 eggs
- 2 1/2 cups of mozzarella, divided
- 2 tomatoes, diced
- 1 green pepper, diced
- 4 oz of mushrooms, sliced
- 2 green onions, chopped
- 1/2 cup of Parmesan cheese, shredded
- 4 basil leaves, chopped
- Dried oregano, to taste
Preheat the oven to 400 degrees. Coat a casserole dish (we used an approx. 6 x 11 casserole dish) with cooking spray.
After you grate the zucchini, squeeze it REALLY DRY with a few paper towels or dishrags, removing as MUCH moisture as possible.
Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.
After the zucchini has baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste.
Bake in the oven, uncovered, for 25 minutes. Let cool for 5 minutes then serve. Enjoy.