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.