Zucchini Pizza Casserole

This recipe is for the mountain of zucchini my family has grown in their garden! We need to put it in people's unlocked cars at church, doorbell ditch it on unsuspecting neighbors, or we could just try to keep using it! This recipe was shared today on KSL's Studio 5 and it's basically pizza made with a zucchini crust. Other than this recipe, the recipe posted below it, and zucchini bread, I'm out of recipes. If any of you have any other zucchini ideas, please share!!

3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded Parmesan cheese
1 1/2 cups reduced fat biscuit mix
1 can (15 oz) pizza sauce*

Any toppings you would like (sausage, pepperoni, olives, peppers, mushrooms . . . )
1 cup Italian Blend shredded cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray. Mix together shredded zucchini, garlic, eggs, parmesan cheese and biscuit mix. Spread in bottom of prepared 9x13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese. Bake 45 minutes to 1 hour or until base is cooked through. Sprinkle with remaining cheese and return to oven until cheese is melted. Allow to set 5-10 minutes before cutting. Serves 8.

* May substitute pizza sauce with 15 ounces tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.