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4 c. shredded zucchini (about
1 1/4 lb.)
1 c. each: shredded
Mozzarella and sharp
Cheddar cheese
2 eggs, slightly beaten
1 lb. lean ground meat
1 (8 oz.) can tomato sauce
1 green pepper, sliced thin
1/3 c. Parmesan cheese
1/4 tsp. salt and garlic salt
1 medium onion, chopped
2 tsp. oregano leaves
1/4 lb. mushrooms, sliced

Drain moisture from zucchini. Mix with 1/2 cup each of
Mozzarella and Cheddar cheese and eggs. Pour into greased
jellyroll pan or 9 x 13-inch casserole. Bake at 400 degrees for 10
Sprinkle salt and garlic salt in frying pan and cook
beef until crumbly over medium heat. Add onion; cook until
limp. Stir in tomato sauce and oregano. Spoon over zucchini.
Arrange pepper strips and mushrooms on top. Sprinkle with
remaining Mozzarella, Cheddar and Parmesan cheeses. Freezes
very well. Bake at 400 degrees for 30 minutes.

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