Zucchini Pizza

I love gruyere and I love zucchini, so it's no wonder I was drawn to this recipe. The pizza is light, quick and a good choice for summer nights when you'd rather not be in the kitchen. (idea from Babble)

fresh pizza dough, let it sit out for a while first
2 large zucchini
kosher salt
shredded gruyere cheese (8 oz)
breadcrumbs for the top
parmesan cheese for serving

Preheat the oven to 425 degrees. Shred the zucchini with a food processor or box grater, then toss with a few teaspoons of kosher salt. Let drain in a colander for about 20 minutes, then squeeze out any excess liquid.

Press pizza dough into a lightly oiled pan. Toss the zucchini with the gruyere, then sprinkle mixture evenly over the dough, all the way to the edges, spread in a thin layer. Top with a handful of breadcrumbs.

Bake for 18-20 minutes or until golden brown. Top with a little parmesan cheese before serving.

*I use fresh breadcrumbs—just zap a few pieces of bread in your Cuisinart until roughly chopped. I often make a big batch and stick the rest in the freezer to have on hand.