Ingredients:
2 cups grated raw zucchini
1 teaspoon salt
1 clove garlic, minced
1 medium yellow onions, chopped fine
1 medium green peppers, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons olive oil
1 (16 ounce) cans tomato paste
1/2 cup chopped green chili peppers ( , 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
Directions:
Put zucchini in a strainer, sprinkle with salt.
Let stand for 45 minutes, then rinse with cold water.
Drain well and set aside.
Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan.
Saute until tender.
Strain vegetables, discard liquid.
Mix vegetables with tomato paste and green chile.
Set aside.
Heat broiler and lightly grease 10-inch pie pan.
Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour.
Combine with the strained zucchini in a bowl.
Pour into prepared pan.
Pat it out with your hands until it covers the pan.
Put under broiler for 10 minutes until it is golden brown.
Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses.
Bake 10 to 20 minutes, or until golden brown.
Cool on wire rack for five to 10 minutes and serve.
Servings: 6-8
Time preparation: 50 min.
Time total: 70 min.