This one sounds interesting, especially if you are avoiding bread to cut down on carbs.

Zucchini Pizza Pie
Makes 6 servings.
About 1 1/2 pounds zucchini
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
1 pound lean ground beef
1/4 tsp salt
1/4 tsp garlic salt
1 medium onion, chopped
1 8 oz can tomato sauce
2 tsp oregano
1 green pepper, seeded and cut into thin strips
1/4 pound mushrooms, sliced
1/3 cup grated Parmesan cheese

Shred the zucchini to make 4 cups, lightly packed. Squeeze out any moisture. In a large bowl, beat eggs lightly, stir in zucchini and 1/2 cup of each of the mozzarella and cheddar cheeses. Press into a greased 10 by 15 inch pan and bake about 10 minutes at 400 degrees.

Meanwhile, cook the beef until browned. Sprinkle with salt and garlic salt. Add onion and cook until soft. Drain off and discard drippings, then stir in the tomato sauce and oregano.

Spoon the meat mixture over the zucchini crust. Arrange mushrooms and peppers on top and sprinkle with Parmesan. Top with 1/2 cup of each of the mozzarella and cheddar cheeses. Bake on the lowest rack of a 400 degree oven for about 30 minutes until cheeses are bubbly.

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Another use for extra zucchini.

Zucchini Jack Casserole

8 small zucchini, about 2 pounds total
4 eggs
1/2 cup milk
1 tsp salt
2 tsp baking powder
3 tbsp flour
1/4 cup chopped parsley
1 clove garlic, minced
1 small onion, finely chopped
1 (7 oz) can diced green chiles
4 cups shredded jack cheese
1 cup seasoned croutons, homemade or purchased
3 tbsp melted butter

Slice zucchini into 1/4 inch rounds (about 7 cups) and set aside.

In a large bowl, beat the eggs with the milk, salt, baking powder, and flour until smooth. Stir in parsley, garlic, onion, chiles, cheese, and zucchini. Spoon into a greased 9 by 13 inch baking dish. Toss the croutons in melted butter and sprinkle over the top. Bake, uncovered, in a 350 degree oven for 35 - 40 minutes until a knife stuck in the center comes out clean and the zucchini is tender. Let stand 10 minutes before cutting. Makes about 10 servings.

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You could make this lasagna without meat in the sauce.

Zucchini Lasagna

Meat sauce (your favorite recipe or the one below)
6 medium zucchini (about 2 pounds total), cut into 1/8 inch slices
1/2 pound mozzarella cheese, thinly sliced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese

Arrange half the zucchini slices in a greased shallow 3 quart baking dish. Evenly top with half the mozzarella, half the ricotta, and half the sauce. Repeat layers and sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes until zucchini is tender and cheese is lightly browned. Makes 6 - 8 servings.

Meat Sauce

Heat 2 tbsp oil in a wide frying pan over medium heat. Add 2 cloves garlic minced, and 1 large chopped onion. Cook, stirring, until onion is soft. Add 1/4 pound sliced mushrooms, and 1/2 pound lean ground beef. Cook, stirring, until meat is browned lightly, about 5 minutes. Stir in 1 (16 oz) can tomatoes, breaking up with a spoon, and their liquid, 1 6 oz can tomato paste, 3/4 cup dry red wine, or regular strength beef broth, 1 1/2 tsp oregano, 1/2 tsp dry basil, and salt and pepper to taste. Boil gently, uncovered, until thick about 25 minutes.