Ingredients
3 cups shredded zucchini1 teaspoon salt, divided2 packages (8-1/2 ounces each) cornbread/muffin mix3 large eggs, lightly beaten1/4 teaspoon pepperTOPPINGS:1 jar (14 ounces) pizza sauce3/4 cup chopped sweet red or green pepper1 can (2-1/4 ounces) sliced ripe olives, drained4 green onions, chopped1/3 cup coarsely chopped fresh basil1 tablespoon minced fresh oregano or 1 teaspoon dried oregano3 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes.
Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°.
Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.
