MOZZARELLA CORNBREAD PIZZA
3 cups shredded zucchini
1 tsp salt, divided
2 packages (8-½ oz each) cornbread/muffin mix
3 large eggs, lightly beaten
¼ tsp pepper
1 jar (14 oz) pizza sauce
¾ cup chopped sweet red or green pepper
1 can (2-¼ oz) sliced ripe olives, drained
4 green onions, chopped
⅓ cup coarsely chopped fresh basil
1 tbsp minced fresh oregano or 1 tsp dried oregano
3 cups shredded part-skim mozzarella cheese
Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with ¾ tsp salt and toss. Let stand 15 minutes.
Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°.
Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.