Gardeners 'Zagna (Zucchini Almost-Lasagna)

I'll be the first to admit 'zagna' is  a dumb name, but I don't know what else to call this luscious, cheesy veg  dish. It  was published in a Columbus Dispatch recipe contest about 20 years ago  as  Gardener's Pizza, but the only thing pizza-ish about it is the little bit of sauce and the wedge shape it's cut in.  The zucchini-cheese 'crust' isn't really crusty.  It's another layer of cheesy goodness.  Much more like lasagna than pizza.    I had the recipe glued into a notebook for  a couple decades before  finally trying it this summer  in a frenzied week of zucchini-overflow- induced cooking & baking.
 Oh my, the wasted years!

Not only is it rich and delicious, but since it's totally veggies and low-fat cheese it's good for you.    Oh, that's it! Because of the health benefits, I've made it almost once a week all summer long.  'Lasagna'  without noodles? Low carb - heaven, intentional or not. 

If you insist on  meat in your entree,  add some browned & drained ground beef or Italian sausage.  That's  good but  it's hard to improve on the original meatless veggie perfection. Serves 4-6 as a side dish and 3-4 as an entree.

(At least) 45 minutes before baking, place 3 c. shredded zucchini on a clean kitchen towel, sprinkle with 2 t salt, and let weep for 45 minutes, rolling up and squeezing liquids out a few times. It's tempting to skip this step when rushed, but don't.  Watery 'zagna....uh,  not so  appetizing.      Then mix the zucchini  with 3 beaten eggs and 1 1/2 c. mozzarella and place in a slightly-sprayed  9" deep-dish pie plate. Bake in a preheated 400 degree oven for 10 minutes. Remove  from the oven and use a paper towel to  blot any excess moisture that may be on top. Spread with 3/4 c. pizza or spaghetti sauce. Top with 1 green pepper, chopped, 1 or 2 c. sliced fresh mushrooms, and a can of drained ripe olives, green olives or banana peppers..or a mixture of all three, to your taste. Top with 1/2 c. Parmesan cheese, then 1 c. mozzarella cheese. Sprinkle with 1 tsp dried oregano, then drizzle a tablespoon or two of olive oil over the top. Bake at 400 for 25 minutes, and (important) allow it to rest  & firm up for 15 minutes before slicing.

Reheats  nicely.   Try a slice for breakfast, nuked for a minute or two, with a fried or poached egg on top.