Ingredients:

  • 4 cups shredded zucchini (600g)
  • 1 tsp Kosher salt (6g)
  • 1 large egg, lightly beaten (50g)
  • 0.5 cup finely grated Parmesan cheese (45g)
  • 0.25 cup shredded low-moisture mozzarella cheese (28g)
  • 0.5 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 tbsp almond flour (14g)
  • 0.33 cup marinara sauce (80ml)
  • 0.5 cup shredded mozzarella cheese (56g)
  • 4 fresh basil leaves

Instructions:

  1. Shred the zucchini using a box grater until you have a mountain of green ribbons.
  2. Toss the shreds with the 6g of salt in a bowl.
  3. Let the salted zucchini sit for 15 minutes until a pool of liquid forms at the bottom.
  4. Transfer squash to a tea towel and wring it until no more juice drips out. You should end up with a dry, firm ball of squash.
  5. Combine the squeezed zucchini, 50g egg, 45g Parmesan, 28g mozzarella, garlic powder, Italian seasoning, and 14g almond flour.
  6. Press the mixture onto a parchment lined tray until it is about 1cm thick.
  7. Slide into a 200°C oven for 20 minutes until the edges are deep brown and firm.
  8. Spread the 80ml marinara and 56g mozzarella over the par baked crust.
  9. Bake for another 10 minutes until the cheese is bubbling and golden.
  10. Add fresh basil and let it sit for 5 minutes until the structure sets enough to slice.