3 1/2 cups shredded zucchini
1/2 teaspoon salt
4 eggs, beaten
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 pound fresh mushrooms, sliced
2 teaspoons olive oil
1 can (15 ounces) pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
11/2 cups 1-1/2 (6 ounces) shredded part-skim mozzarella cheese, divided
Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well.
In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning.
Spread in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes.
In a nonstick skillet, saute mushrooms in oil until crisp-tender. I added a small fresh tomato, diced.
Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese.
Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly. Yield: 6 servings.
