Mozzarella Cornbread Pizza

• 3 cups shredded zucchini
• 1 teaspoon salt, divided
• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 3 large eggs, lightly beaten
• 1/4 teaspoon pepper
• 1 jar (14 ounces) pizza sauce
• 3/4 cup chopped sweet red or green pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 green onions, chopped
• 1/3 cup coarsely chopped fresh basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 3 cups shredded part-skim mozzarella cheese

1. Preheat oven to 450u0b0. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes.
2. 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 350u0b0.
3. 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.

zucchini, salt, mix, eggs, pepper, pizza sauce, sweet red, olives, green onions, fresh basil, fresh oregano, mozzarella cheese

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