Zucchini Galette

1 pound zucchini ( 4 medium), trimmed
2 teaspoons fine sea salt
2 large eggs
1/4 cup fresh bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon curry powder

Fresh tomato sauce (optional)

Preheat the oven to 425 degrees F.

Using the coarse grating blade of a food processor, coarsely grate the zucchini.  Transfer to a colander, sprinkle with 1 teaspoon of the salt, and let sit to drain for 30 minutes.  Rinse the zucchini under cold running water, spread it out in an absorbent dish towel (or layers of paper towels), and press to remove as much liquid as possible.

Place the eggs in a large bowl and beat lightly with a fork.  Add the bread crumbs, cheese, curry powder and final teaspoon of salt.  Add the zucchini and stir to thoroughly coat the zucchini with the batter.  Place in a 10 1/2-inch round baking dish and even out the top with the back of a spatula.

Place in the center of the oven and bake until golden, 15 to 20 minutes.  Serve with a fresh tomato sauce, if desired.

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