Crustless Zucchini Pizza

• grated raw zucchini2 cups
• salt1 teaspoon
• garlic, minced1 clove
• yellow onion, chopped fine1 medium
• green pepper, diced1 medium
• fresh mushrooms, sliced1⁄2 lb
• olive oil2 tablespoons
• (16 ounce) can tomato paste1
• chopped green chili pepper (, fresh or canned)1⁄2 cup
• eggs, well-beaten2
• chopped fresh basil1⁄2 teaspoon
• dried oregano1⁄2 teaspoon
• mozzarella cheese12 ounces
• grated parmesan cheese1⁄4 cup
• flour2 tablespoons

Step-by-step instructions

1. 1

   Put zucchini in a strainer, sprinkle with salt.

2. 2

   Let stand for 45 minutes, then rinse with cold water.

3. 3

   Drain well and set aside.

4. 4

   Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan.

5. 5

   Saute until tender.

6. 6

   Strain vegetables, discard liquid.

7. 7

   Mix vegetables with tomato paste and green chile.

8. 8

   Set aside.

9. 9

   Heat broiler and lightly grease 10-inch pie pan.

10. 10

    Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour.

11. 11

    Combine with the strained zucchini in a bowl.

12. 12

    Pour into prepared pan.

13. 13

    Pat it out with your hands until it covers the pan.

14. 14

    Put under broiler for 10 minutes until it is golden brown.

15. 15

    Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses.

16. 16

    Bake 10 to 20 minutes, or until golden brown.

17. 17

    Cool on wire rack for five to 10 minutes and serve.