Zucchini Pizza/Lasagna

This recipe comes to me courtesy of a friend. I do not know where the original recipe came from, but this is a once-a-week dish for me.  Experiment! Use italian sausage or pepperoni in place of ground round/turkey.  And I apologize for the poor photo quality. I really don't take pictures unless it's with my phone.

Ingredients
 1/4 tsp. salt
 4-5 cups shredded zucchini (1 large)
 2 cups shredded mozzarella cheese
 2 cups shredded sharp cheddar cheese
 1/2 cups grated Romano or Parmesan cheese (or a mixture of both)
 2 eggs, lightly beaten
 1-1½ lb. ground round or ground turkey
 1 onion, finely chopped
 14 oz. Prego or homemade tomato sauce
 1 clove garlic, finely chopped
 1/2 tsp. leaf oregano, crumbled
 1 sweet green pepper finely chopped
 8-10 oz. fresh sliced mushrooms

Directions
Preheat oven to 400°F.
Grease (or spray with Pam) 13 1/2 x 8 1/2 inch glass baking dish. Sprinkle salt on zucchini in small bowl; let stand 10 minutes. Squeeze dry with paper toweling. Return zucchini to bowl and stir in 1 cup of mozzarella, 1 cup of cheddar, the Romano and the eggs. Press the mixture into the bottom of
pan. Bake in preheated hot oven for 20 minutes or until set.

Meanwhile, brown beef or turkey with onion in medium size skillet until no pink remains. Drain off excess fat. Stir in the Prego sauce, garlic and oregano. Bring to boil, stirring occasionally. Spoon mixture over zucchini crust. Sprinkle with green pepper, mushrooms, and the remaining cup mozzarella and cheddar cheese. Shake Romano/Parmesan over the top, if you like. Bake at 400°F for 25 to 30 minutes or until bubbly and cheese is melted. Let set a minute or two before cutting into portions.