here), and our own gluten-free sympathies have moved us toward to finely-ground polenta. And let me just say, with cheese mixed into the zucchini, this is amazing - and smells really good as it bakes. I would say, based on the criteria of the challenge, this satisfies the soul (as well as the waist-line) and I think it's got a complex flavor while helping you get a couple servings of your veggies at the same time. It's been a good year for zucchini (from the farm share - I got one zucchini and then little pests attacked my plant) and tomatoes, so this is perfect.
You can top it anyway you like. We used a homemade tomato sauce made from cherry tomatoes, tomato paste, fresh garlic, basil, oregano and thyme. We had so many fresh cherry tomatoes that we ended up using it again for eggplant parmesan a couple days later.
Finally, we topped it with some grated mozarella and paremsan and there you have it. Here's the recipe:
2 cups grated zucchini
1/4 cup finely ground corn meal (plus some more for the pan)
1/2 cup grated mozarella
1/2 cup grated parmesan
1-2 tablespoons of Italian seasoning
1 tablespoon olive oil
Preheat oven to 400 degrees. Butter and flour a cookie sheet. Mix together all the ingredients and spread out into pan. Bake until golden brown, about 40 minutes. Brush with olive oil at about 20 minutes. Remove from the oven and let cool for about ten minutes. Work on loosening the crust from the pan with a large spatula. Top as desired and place back into the oven until cheese has browned.