Healthy Zucchini Pizza with Mozzarella

Preheat the oven to 200 degrees top/bottom heat. Wash the zucchini, cut off the ends, and grate finely. Sprinkle the grated zucchini with a pinch of salt and, after a short rest, thoroughly squeeze out the water (preferably in portions by hand or through a kitchen towel). Mix the squeezed zucchini with eggs, pressed garlic, oregano, and Parmesan. Season with a pinch of pepper. Line a baking sheet with baking paper and form the mixture into a flatbread about 25 cm in diameter. Bake for 20 minutes.

Meanwhile, prepare the tomato sauce. Finely dice the onion and sauté until golden brown in olive oil. Add the chopped tomatoes, season with the remaining pinch of salt and pepper, and let simmer for about 10 minutes. Then finely puree and stir in some plucked basil leaves.

After 20 minutes of baking, spread the now firm and golden-brown base with the tomato sauce. Top with mozzarella slices, halved cherry tomatoes, and bell pepper strips. Bake for another 15 minutes until the cheese is melted. Serve garnished with fresh basil.