Thanks, Mike. All I have in the house is low-fat mozzarella (in the freezer--thanks for that tip!) and 2% cheddar, which I had to buy grated (with the usual additive), as no one around here carries 2% cheese. The comments on the recipe suggest that mozzarella, in combination with the zucchini, is too bland. I have the asiago because I bought it for a bread recipe that I'd made twice and was going to bake again--and then I had to reduce saturated fat in my diet, so it has been sitting in the refrigerator, unopened. With a third person here, it's a chance to get help eating it.

I have only a little less than 1 1/4 pounds of the zucchini, so I'll use4 oz. of the asiago and some Parmesan. I've decided to try sliced tomato (drained on paper towels) and sliced mushrooms on top of the zucchini. I'll probably use that "frozen pizza" seasoning and perhaps a bit of garlic powder.

The pizza turned out very well. I used my usual sourdough crust, and I only used about 1 1/2 pounds of grated zucchini. After I let it drain, I wrapped it in a linen towel (a green one) and soaked out as much of the rest of the water as I could. I brushed the pizza crust with olive oil, then distributed the zucchini. I put some sliced tomatoes on top (I let the slices sit on paper towels prior to using them to remove excess moisture). I sprinkled heavily with the Penzey's Frozen Pizza topping, since it does not seem to me to have that much flavor. I added sliced mushrooms, then 4 oz. grated asiago, then shredded Parmesan on top. I added freshly ground black pepper, then into a 425F oven for 20 minutes. I baked it in a half-sheet pan. My husband and stepdaughter both loved it. I'll make this variation again when I am blessed with zucchini.