Zucchini Pizza

• 3 cups shredded zucchini
• 3 large eggs, well beaten
• 1/3 cup all-purpose flour
• 1-1/2 teaspoons dried oregano, divided
• 1 teaspoon dried basil, divided
• 1/4 teaspoon salt
• 1 cup sliced ripe olives
• 2/3 cup sliced green onions with tops
• 1/2 cup chopped green pepper
• 2 cups shredded part-skim mozzarella cheese
• 2 to 3 medium tomatoes, peeled and thinly sliced

1. Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and salt; mix well. Spread evenly over the bottom of a greased 13-in. x 9-in. baking dish.
2. Bake at 450u0b0 for 8-10 minutes. Remove from oven and cool on a wire rack. Reduce heat to 350u0b0. Sprinkle zucchini crust with olives, green onions, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices.
3. Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack 5 minutes before cutting.

zucchini, eggs, flour, oregano, basil, salt, olives, tops, green pepper, mozzarella cheese, tomatoes

Taken from www.tasteofhome.com/recipes/zucchini-pizza/ (may not work)