Total Calories: 911
Sprinkle grated zucchini with 1/2 teaspoon salt. Place in sieve and let drain 15 minutes. Squeeze out all moisture.
In large skillet combine onion, butter, and remaining 1/2 teaspoon salt. Sauté 3–4 minutes. Add zucchini, garlic, carrots, flour, basil, and oregano. Stir over medium heat 5–6 minutes. Remove from heat. Add parsley and lemon juice.
In large bowl combine eggs, ricotta, mozzarella, and 2/3 cup Parmesan cheese. Beat well. Add vegetable mixture and blend thoroughly. Stir in salt and pepper.
Butter a 10-inch springform pan and sprinkle a few bread crumbs on bottom. Pour mixture into pan. Bake uncovered in preheated 375° oven 30 minutes. Remove from oven. Decorate with tomato slices; dredge in remaining bread crumbs and optional anchovies. Sprinkle with remaining Parmesan cheese.
Reduce oven temperature to 350° and bake additional 30 minutes. Turn oven off, open door, and leave “cake” inside 15 minutes. Remove from oven. Cool on rack 10 minutes before serving.
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