Crustless Zucchini Pizza

• 2 cups grated raw zucchini
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 medium yellow onion, chopped fine
• 1 medium green pepper, diced
• 1/2 lb fresh mushrooms, sliced
• 2 tablespoons olive oil
• 1 (16 ounce) can tomato paste
• 1/2 cup chopped green chili pepper (, fresh or canned)
• 2 eggs, well-beaten
• 1/2 teaspoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 12 ounces mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons flour

1. Put zucchini in a strainer, sprinkle with salt.
2. Let stand for 45 minutes, then rinse with cold water.
3. Drain well and set aside.
4. Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan.
5. Saute until tender.
6. Strain vegetables, discard liquid.
7. Mix vegetables with tomato paste and green chile.
8. Set aside.
9. Heat broiler and lightly grease 10-inch pie pan.
10. Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour.
11. Combine with the strained zucchini in a bowl.
12. Pour into prepared pan.
13. Pat it out with your hands until it covers the pan.
14. Put under broiler for 10 minutes until it is golden brown.
15. Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses.
16. Bake 10 to 20 minutes, or until golden brown.
17. Cool on wire rack for five to 10 minutes and serve.

zucchini, salt, clove garlic, yellow onion, green pepper, fresh mushrooms, olive oil, tomato paste, green chili pepper, eggs, fresh basil, oregano, mozzarella cheese, parmesan cheese, flour

Taken from www.food.com/recipe/crustless-zucchini-pizza-20915 (may not work)