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Here's an all-time favorite adapted from the Moosewood Cookbook. It's a perfect solution to an overabundance of fresh zucchinis.
Yield: 8 servings
Crust
- 3 to 4 cups coarsely grated zucchini (use a hand grater or a food processor)
- 1 teaspoon salt
- 2 eggs, beaten
- 1/3 cup flour
- 1/2 cup grated mozzarella or cheddar cheese
- 1/2 cup grated Parmesan or Romano cheese
- 2 tablespoons fresh basil, or 1 teaspoon dried
- salt and freshly ground black pepper, to taste
For crust: Sprinkle the grated zucchini with salt, toss, and let sit in a colander for 30 minutes. Squeeze out excess moisture with your hands. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the zucchini, eggs, flour, cheeses, and basil and season with salt and pepper. Spread mixture into a lightly oiled 10-inch round or 13x9-inch baking pan. Bake 20 to 25 minutes, or until the surface is dry and just beginning to brown. Broil for 5 minutes, until top is firm and lightly browned. Remove from oven.
Topping
- 1/4 to 1/2 cup tomato sauce
- choice of sauteed mushrooms or peppers, sliced cooked sausage, fresh tomatoes, olives, etc.
- 1/2 to 1 cup grated cheese (your favorite kind)
For topping: Spread tomato sauce over crust. Arrange your favorite toppings over the sauce and sprinkle with cheese. Bake at 350 degrees F for another 10 to 15 minutes, or until cheese is melted and bubbling.
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