4 zucchini (about 2 pounds), shredded
1 1/2 teaspoons salt (I will use 3/4 t next time)
1 cup plain bread crumbs
1 teaspoon chopped fresh thyme
1/2 teaspoon fresh rosemary
1 cup Gruyère cheese, shredded (about 4 ounces)
6 tablespoons butter, melted
Preheat the oven to 375°. In a colander, toss zucchini with the salt and let drain, stirring occasionally, about 20 minutes.
Meanwhile, in a medium bowl, combine the bread crumbs with the thyme, rosemary, 1/4 cup Gruyère and the butter. Press the mixture evenly into a 10-inch springform pan and bake until set and golden, about 15 minutes. Transfer to a rack to cool. Increase the oven temperature to 400°.
Using your hands, squeeze out as much liquid as possible from the zucchini. In a bowl, toss the zucchini and remaining 3/4 cup Gruyère. Season with pepper. Top the crust evenly with the zucchini mixture and bake until lightly golden, about 50 minutes. Run a knife around edge of the tart before removing the side of the pan