Zucchini-Crusted Pizza

(Moosewood Cookbook)

 

3 cups coarsely grated zucchini or other  summer squash

1/3 cup flour 

cup grated Parmesan

salt and freshly ground black pepper to taste

3 eggs, beaten

cup grated mozzarella

1 Tablespoon fresh basil leaves, minced

 

 

 

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture.

 

Combine all crust ingredients above and spread into an oiled 9 x 13 pan. Bake 20-25 minutes, or until the surface is dry and firm. Brush the top with olive oil and broil under moderate heat for 2-3 minutes.

 

Pile all of your favorite pizza toppings on (tomato sauce, peppers, grilled eggplant, more zucchini, strips of peppers, fresh tomatoes, lots of cheese, etc.)

 

And heat the whole mess in a 350 F. oven for about 25 minutes. Serve hot, cut into squares.