Here’s an all-time favorite adapted from the Moosewood Cookbook. It’s a perfect solution to an overabundance of fresh zucchinis.
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.
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.