2 cups (8 oz.) Sargento® Shredded Mozzarella - Traditional Cut
1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
1 lb. Italian sausage with casings removed
1 green bell pepper, chopped
1/2 cup onion, chopped
1 can (15 oz.) tomato sauce
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese or Sargento® Grated Parmesan Cheese
Combine zucchini and salt in large bowl; mix well. Let stand 10 minutes. Transfer to paper towels; press to extract moisture from zucchini. Beat eggs in same bowl; add zucchini, Mozzarella cheese and 1/2 cup Cheddar cheese; mix well.
Transfer to 13x9-inch baking pan. Bake in preheated 400°F oven 20 minutes.
Meanwhile, cook sausage in large skillet over medium heat until no longer pink, stirring frequently. Pour off drippings.
Add bell pepper and onion to skillet; cook 2 minutes. Add tomato sauce, oregano and basil; simmer uncovered 5 minutes, stirring occasionally. Spoon sausage over baked zucchini mixture; top with remaining cheeses. Return to oven; bake 20 more minutes or until cheese is golden brown and bubbly.