Zucchini zoodle lasagna

I have been experimenting with my Paderno spiralizer and tried this recipe which was especially tasty.  This would be a wonderful one to try with children, as they would not even know that zucchini were a main ingredient of this dish.

I adapted the recipe from Better Homes and Gardens one-pan recipes and added some additional ingredients which made it closer to a pizza or lasagna without the noodles or crust.

Here is how I made this lasagna which could also be named a casserole pizza. I used two zucchini, spiralized them, salted and placed in a colander to drain for 20 minute prior to starting to assemble the dish.

Pat dry the zucchini.  Mix 2 eggs, 1/2 cup shredded mozzarella cheese, 1/2 cup Parmesan cheese, 1/4 cup cake flour, and 2 tablespoons cornmeal in a bowl.  Add the zucchini.

Place in a ceramic baking dish which has been prepared with Pam.  Add 3 chopped green onions, freshly ground black pepper, and one chopped sweet red pepper to the top of the baking dish. Bake for 10 minutes and remove from the oven.

Then, add 3/4 can of pizza sauce to the top of the dish, top with 1 1/2 cups shredded mozzarella,  1/4 cup Parmesan cheese, mini pepperoni, sesame seeds and parsley flakes.  Bake 20 minutes or until cheese is well melted, and edges are crispy.

This dish is perfect to make ahead and store in the refrigerator to serve later in the day or within a few days.  I used my LidLover to cover the casserole and keep it fresh for heating up at a later time.

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