2 plum tomatoes, cut crosswise into 1/4-inch slices
1/4 cup fresh basil leaves
Crushed red pepper flakes, to taste
01Preheat oven to 450 F. Line rimmed baking sheet with parchment paper. Add zucchini
and salt in colander and toss to combine. Let zucchini drain for 5 minutes. Firmly press
zucchini with paper towels, or clean dish towel, to release excess liquid.
02Combine drained and dry zucchini, egg, flour, salt, 1/2 cup mozzarella and 1/4 cup
parmesan cheese in large bowl.
03Spread mixture into 11-inch circle on prepared baking sheet. Bake until golden brown,
about 13 to 15 minutes.
04Top with remaining mozzarella, parmesan and tomatoes. Bake until cheese is melted and
edges are golden-brown, about 10 to 15 minutes. Garnish with fresh basil and crushed red pepper.