Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 tsp. oregano, 1/2 tsp. basil and salt. Mix well. Spread evenly over the top of a greased 13x9x2-inch baking dish. Bake at 450°F for 8 to 10 minutes. Remove from oven and cool on a wire rack. Reduce heat to 350°F. Sprinkle zucchini crust with olives, green onions, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices. Bake for 25 to 30 minutes or until cheese is bubbly. Cool on wire rack for 5 minutes before cutting.
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