Ingredients

The following ingredients have 4 Servings
  • 2 cups zucchini (shredded (from 2 large zucchini))
  • 2 teaspoons kosher salt or sea salt (coarse)
  • 1/4 cup flour
  • 2 tablespoons parmesan cheese (grated)
  • 1 egg
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup marinara sauce (store-bought or make your own with the recipe below)
  • 1 cup mozzarella (skim, grated)
  • 1 garlic clove (crushed)
  • 1 anchovy fillet
  • 1 tablespoon extra virgin olive oil
  • 14 1/2 ounces tomatoes (canned)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Instruction

  • In a medium bowl, combine the zucchini with the coarse salt and leave for 30 minutes.
  • Preheat the oven to 450 degrees F.
  • After the 30 minutes, drain the liquid from the zucchini then press the zucchini in a sieve to drain the remaining liquid.
  • In a medium bowl, combine the zucchini, flour, 1 tablespoon Parmesan, egg, pepper, and oregano. Using a 12-inch non-stick pizza pan or a baking sheet, spray or brush on a thin layer of olive oil. Pour the zucchini batter in the center and spread over the surface of the baking pan.
  • Bake in the preheated oven for 15 minutes or until the crust becomes golden on the edges. Remove the crust, then lower the heat to 400 degrees F.
  • Pour the marinara sauce in the center of the crust and evenly spread just before reaching the edges. Evenly distribute the mozzarella on top then sprinkle with the remaining Parmesan.
  • Bake for 5 minutes or until the mozzarella has melted. Drizzle with extra-virgin olive oil and serve.