Crustless Zucchini Pizzas With Corn and Mozzarella
Don't worry about the large salt quantity; once the salt helps the zucchini release its moisture, most of it goes down the drain with the zucchini water.
4 medium-large (about 2 pounds) zucchini, trimmed and coarsely grated
2 teaspoons table salt
1/2 cup dry bread crumbs
1 large egg
2 teaspoons dried basil
1/4 cup olive oil, divided
1 medium garlic clove, minced
1 cup canned crushed tomatoes
1/2 cup fresh or frozen and thawed corn kernels
4 ounces thinly sliced fresh mozzarella cheese
Toss zucchini and salt in a colander; let stand until it starts to release some of its liquid, about 10 minutes. Squeezing out as much liquid as possible, place zucchini in a large bowl along with bread crumbs, egg and basil; mix to combine. Divide mixture into 8 portions and form into 3 1/2-inch patties.
Meanwhile, adjust oven rack to highest position and turn on broiler. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Add 4 of the zucchini patties and saute, turning only once, until cooked through and brown on both sides, about 4 minutes total. Transfer to a wire rack set over a rimmed baking sheet. Repeat with another 1 1/2 tablespoons of oil and remaining cakes.
While patties cook, mix garlic and remaining 1 tablespoon of oil with tomatoes. Top each patty with a portion of sauce, then corn, and finally cheese. Broil until cheese melts and starts to turn spotty brown. Serve!