Two 4-block meals This recipe is based on the Zucchini-crusted pizza in the wonderful Moosewood Cookbook by Molly Katzen. I think it could work well for savory pies too, if it was baked in a high-sided dish.

Ingredients:
Base:
2c zucchini, packed, grated
2 eggs or 4 egg whites, beaten lightly
1/4 c flour
1/2 c grated parmesan
3/4 tsp. salt
black pepper
2 tsp. dried rosemary
2 2/3 teaspoons olive oil

Instructions:
Mix all ingredients well. Place in a pie tin that has been very well greased with the oil. Bake at 400 F for 40 minutes or until golden brown. Allow to cool for 15 minutes, then turn out carefully onto a baking tray.

Topping:
2/3 cup tomato paste, mixed with 1 dessertspoon of each basil and rosemary, and some ground black pepper
3 c chopped mushrooms
1 1/2 oz cod, chopped
3 oz low fat mozzarella, grated
Sliced olives if there's any fat allowance left!

Instructions:
Place topping ingredients on prepared base in the order listed. Bake at 400 F for 20 minutes or until fish is cooked through and cheese melted and bubbling.