• Heat 2 tbsp oil in large sauté pan set over high heat; cook zucchini and green onions tossing frequently, for 6 minutes or until zucchini shrinks. Drain in colander. Press out excess water with large spoon. Return zucchini and green onions to pan. Add 1/4 cup bread crumbs and 1/2 tsp each salt and pepper. Let cool for 5 minutes, tossing frequently. Toss with egg.
• Preheat oven to 400°F. Grease 9-inch pie plate with oil. Press zucchini mixture in the bottom and up side of pan. Bake for 15 to 18 minutes or until golden. Sprinkle with 1/2 cup cheese. Top with tomato slices, overlapping slightly if necessary. Season lightly with salt and pepper. Sprinkle evenly with remaining bread crumbs, basil, remaining olive oil and remaining cheese.
• Reduce oven temperature to 350°F; bake for about 30 minutes or until the cheese is well browned. Let stand for 10 minutes before cutting.

Tip: The zucchini “crust” is very thick, but press it only up the side of the pie plate, do not be tempted to press it over the lip.

Recipe Provided by Chef Sharon Sanders