Shred or grate zucchini in a food processor, you need 4 cups. Microwave zucchini in a bowl on high for 6 minutes. Drain well in a colander and place drained zucchini into a clean dish towel. Roll up and set aside. You can do this ahead of time and keep zucchini in the refrigerator until baking.

Make sure zucchini is as dry as possible and mix with egg, cheeses and seasoning in a bowl. Turn out mixture onto a silpat lined baking sheet and form into a crust, patting with your fingers until you have an even crust about 14″ x 8″ x 1/4″ Bake at 450 for 15-20 minutes until set and starting to brown.

Give vegetables a quick saute in a drizzle of olive oil until cooked through

Top baked crust with 1 oz Manchego, and then the veggies. Top all with a final layer of Parmesan. Bake at 350 for 15 minutes or until cheese has melted and begun to brown. Cut into squares to serve. Makes 6 large squares, or 2-3 servings