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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.
COPYRIGHT 1984 Sunset Publishing Corp.
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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