Mozzarella Cornbread Pizza

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

3 cups shredded zucchini

1 teaspoon salt, divided

2 packages (8-½ ounces each) cornbread/muffin mix

3 large eggs, lightly beaten

¼ teaspoon pepper

subheading: TOPPINGS:

1 jar (14 ounces) pizza sauce

¾ cup chopped sweet red or green pepper

1 can (2-¼ ounces) sliced ripe olives, drained

4 green onions, chopped

⅓ cup coarsely chopped fresh basil

1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

3 cups shredded part-skim mozzarella cheese

Directions at tasteofhome.com

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