Judy Bashforth says, "If you have a lot of zucchini, this doubles easily and you can bake it in a 9x13 pan,"
4 cups zucchini, grated
2 tablespoons oil
1/2 cup cheddar cheese, grated
1/3 cup onion, finely chopped
Black pepper to taste
1/2 cup tomato sauce
1 teaspoon oregano
1/2 cup Parmesan cheese, grated
1/2 cup Mozzarella cheese, shredded
1 green pepper, cut into strips
Put zucchini in colander and squeeze water out. Sauté zucchini in oil for about 5 minutes. Drain again. (It should reduce to about two cups of zucchini.) Cool slightly. Mix the zucchini with the egg, cheddar cheese, onion, and black pepper. Press the mixture into an 8 inch pie pan. Bake at 400 degrees for 10 minutes. Take out of oven. Cover with tomato sauce; sprinkle with oregano. Top with the cheeses. Arrange pepper strips over the top. Bake at 350 degrees for 20 minutes.