Someone described this recipe to me last night. He said it's from a Moosewood cookbook. I want to try it...
Take a lot of shredded zuchinni and salt it - press it to drain of excess moisture. Toss it with grated parmessan cheese and herbs and spread it out real thin on a sheet. Bake in a low oven until it is browned and chrispy, add whatever toppings and bake some more.
Sounds intriguing.
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