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Zucchizza casserole.

Start this dish up to 4 hours ahead.

3-1/2 cups (1 lb.) shredded zucchini

2 teaspoons salt

3 eggs, beaten

1/3 cup all-purpose flour

12 ounces mozzarella cheese, shredded

1 teaspoon Italian herbs

1/2 pound rinsed mushrooms, sliced

3 tablespoons butter or margarine

1 can (14 oz.) pizza sauce

1/2 cup sliced ripe olives

1 cup copped green pepper

In a bowl, mix zucchini with salt; let stand 15 minutes. Drain and squeeze out as much liquid as possible. Combine zucchini, eggs, flour, 1/2 cup cheese, and herbs. Spread evenly in a shallow greased 3-quart baking dish. Bake in a 350[deg.] over until set in center when touched, about 15 minutes. Use. or let stand up to 4 hours.

Meanwhile, in a 10- to 12-inch frying pan on medium heat, brown mushrooms in butter; stir often. Set aside. To assemble, spread half the sauce on zucchini; top with mushrooms and half the olives. Sprinkle with half the cheese, all the green pepper, then remaining olives, sauce, and cheese. Bake, uncovered, in a 350[deg.] oven until bubbly, about 20 minutes. Serves 6.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1984
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