I love this dish. You can enjoy it as a side dish, but it’s also a great option for a gluten free vegetable pizza crust.
3 C. Zucchini, grated
2 tsp. Garlic, minced
1 C. Mozzarella (I used goat cheese)
1/4 C. Tapioca starch
1/8 C. Pecorino Romano
8 Kalamata olives
1 tsp. Italian seasoning
Line a cookie sheet with parchment paper and set aside.
Grate zucchini into a towel and then wring out excess moisture.
Place zucchini into a bowl and add all of the remaining ingredients. Stir till well combined.
Transfer mixture to parchment lined cookie sheet, spread evenly.
Bake at 425 degrees for 15-20 minutes, or till golden.
Remove from oven, sprinkle with an addition cup of grated mozzarella if desired. Bake for additional 5 minutes or until cheese is melted.
Cut, season if desired and enjoy.
Items used in this recipe include: