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Crockpot Pizza




Source of Recipe


Diana Bauer


List of Ingredients




3 medium zucchini, pared into ribbons with a vegetable peeler (do not remove skin),
excess moisture squeezed out
1 tablespoon butter
1 1/2 pounds ground beef
1/4 cup chopped onion
1 28-ounce jar spaghetti sauce
1 4-5-ounce jar slice mushrooms, drained
1 1/2 teaspoons Italian seasoning
1 3 1/2-ounce package sliced pepperoni, halved
3 cups shredded mozzarella cheese (12 ounces)
3 cups shredded cheddar cheese (12 ounces)



Recipe



Saute zucchini ribbons in butter until just crisp tender. Meanwhile,
brown the ground beef and onion until done; drain. Add the spaghetti
sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-quart slow cooker coated with nonstick cooking spray, spread a
third of the meat sauce. Cover with a third of the zucchini ribbons
and pepperoni. Sprinkle with a third of the cheeses. Repeat layers
twice more.

Cover and cook on low 3-4 hours or until heated through and cheese is
melted.