Title: Zucchini Pizza
Categories: Pizza
Yield: 6 Servings
| 3 | c | Shredded zucchini |
| 3 | | Eggs, well beaten |
| 1/3 | c | Flour |
| 1 1/2 | ts | Dried oregano, divided |
| 1 | ts | Dried basil, divided |
| 1/4 | ts | Salt |
| 1 | c | Sliced ripe olives |
| 2/3 | c | Sliced green onions with tops |
| 1/2 | c | Chopped green pepper |
| 2 | c | Shredded mozzarella cheese |
| 2 | | To 3 md tomatoes, peeled and thinly sliced |
Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2
ts oregano, 1/2 ts basil and salt. Mix well. Spread evenly over the top of
a greased 13"x9"x2" baking dish. Bake at 450øF for 8 to 10 minutes. Remove
from oven and cool on a wire rack. Reduce heat to 350øF. Sprinkle zucchini
crust with olives, green onions, green pepper, cheese, and remaining
oregano and basil. Cover with tomato slices. Bake for 25 to 30 minutes or
until cheese is bubbly. Cool on wire rack for 5 minutes before cutting.