Preheat oven to 400°. Lightly grease a 13x9-inch casserole with 1 teaspoon extra virgin olive oil.

Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out all moisture.

In a large bowl, combine zucchini with eggs, Parmesan and half of mozzarella. Press into prepared pan. Bake 20 minutes until golden brown.

Meanwhile, in a large saute pan with evoo, saute onions, mushrooms and garlic. Sprinkle with salt and pepper to taste.

Spread tomato sauce over zucchini crust, top with mushrooms and cheese.

Bake until cheese is melted, about 20 minutes more.