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