Ingredients:
2 lbs zucchini, shredded ( about 6 medium zukes)
1 bunch scallions, thinly sliced ( use white and green parts)
1/4 cup fine dry breadcrumbs, plus
2 tablespoons fine dry breadcrumbs
salt and black pepper
1 eggs, beaten
6 ounces shredded Fontina cheese, divided
1 medium tomatoes, quartered,thinly sliced
1/4 cup loosely packed slivered fresh basil leaves
2 tablespoons extra virgin olive oil, plus
more extra virgin olive oil, for the pan
Directions:
Place the zucchini and scallions in a large saute pan.
Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
Drain in a colander.
Press out excess water with a large spoon.
Return the zucchini and scallions to the pan.
Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
Allow to cool for 5 minutes, tossing frquently.
Add the egg; toss.
Preheat the oven to 400 F Coat a 9-inch pie pan with oil.
Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
This”crust” is very thick.
Bake for 15 to 18 minutes, until golden.
Remove and sprinkle with 1/2 cup Fontina.
Top with the tomato slices, overlapping slightly if necessary.
Season lightly with salt and pepper.
Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
Reduce the oven temperature to 350 F Bake for 30 minutes, or until the cheese is well browned.
Allow to sit for at least 10 minutes before cutting.
Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 70 min.