olive oil and flour for pan
2 cups (packed) grated zucchini (about 2 7-inchers)
2 eggs, beaten (ok to delete one or both yolks)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
optional: pinches of basil, marjoram, and/or rosemary
2 tbs. olive oil
Topping suggestions:
extra olive oil
1 large ripe tomato, sliced
extra mozzarellaa, sliced or grated
2 to 3 large cloves garlic, thinly sliced
sauteed mushrooms
thinly sliced bell peppers
sliced olives
1. Preheat oven to 400 degrees. Generously oil a 10-inch pie pan and coat lightly with flour. (you can also use a jelly roll pan.)
2. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 Tbs. olive oil in a bowl and mix well.
3. Spread into the prepared pan and bake for 35 to 40 minutes, or until golden brown. About halfway through the baking, brush with the remaining Tbs. of olive oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won't break later.
4. Top with your favorite pizza items and bake at 400 degrees until heated through.
My Notes:
I put my crust in a slightly smaller pie pan, and the end result was not a crust. It was more like a quiche (I didn't omit the egg yolks obviously). The flavor was still great, but the texture was a quiche with toppings (still really yummy!) So next time I will try it in an actual pan to get more of a crust. We still loved it though!
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