2 lbs zucchini, shredded (about 3 large)
4-5 scallions, sliced (use both green and white parts)
1/4 c seasoned bread crumbs, plus
2 tbsp seasoned bread crumbs
1/2 tsp each salt and pepper
1 egg, beaten (I used an egg substitute)
6 oz fontina cheese, divided
1 medium tomato, halved and thinly sliced
1/4 c loosely packed basil leaves, slivered
Place zucchini and scallions in a large dry saute pan. Cook over
high heat, stirring frequently, until zucchini shrinks, about 6
minutes. Drain in a colander, and press out excess water with a
Return zucchini to the pan, and add 1/4 bread crumbs, and 1/2 tsp
salt and pepper. Allow to cool for 5 minutes, stirring frequently.
Add egg (or substitute), and toss well.
Preheat oven to 400 degrees. Coat a 9" pie plate with oil. Press
zucchini mixture into bottom and sides of pan, but not over the lip
of the dish. (It should be a thick layer) Bake for 15-18 minutes,
Remove and sprinkle with 1/2 c cheese. Top with tomato slices,
overlapping if necessary. Season lightly with salt and pepper. Cover
with 2 tbsp bread crumbs, basil, and remaining fontina.
Reduce oven temperature to 350, and bake for an additional 30
minutes, until cheese is well browned.
Remove from oven, and allow to rest for 10 minutes before serving.