• In a medium bowl, combine the zucchini with the coarse salt and leave for 30 minutes.
• Preheat the oven to 450 degrees F.
• After the 30 minutes, drain the liquid from the zucchini then press the zucchini in a sieve to drain the remaining liquid.
• In a medium bowl, combine the zucchini, flour, 1 tablespoon Parmesan, egg, pepper, and oregano. Using a 12-inch non-stick pizza pan or a baking sheet, spray or brush on a thin layer of olive oil. Pour the zucchini batter in the center and spread over the surface of the baking pan.
• Bake in the preheated oven for 15 minutes or until the crust becomes golden on the edges. Remove the crust, then lower the heat to 400 degrees F.
• Pour the marinara sauce in the center of the crust and evenly spread just before reaching the edges. Evenly distribute the mozzarella on top then sprinkle with the remaining Parmesan.
• Bake for 5 minutes or until the mozzarella has melted. Drizzle with extra-virgin olive oil and serve.

To Make the Optional Marinara Sauce:

• Over medium heat, in a saucepan with olive oil, sauté the anchovy and the garlic until golden. Pour in the canned tomatoes and cook on medium-low heat for 15 - 20 minutes. At the end of cooking, add the salt, pepper, and oregano. Remove the smashed garlic clove. Cover to keep warm until ready to use.