Preheat oven to 350 degrees F. Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray.
Squeeze excess moisture from zucchini; let rest on paper towel.
In large bowl, combine zucchini, egg substitute, flour, Parmesan cheese, 1/2 cup mozarrella cheese, and salt and pepper. Spread mixture onto bottom of prepared pan. Bake 15 to 20 minutes or until zucchini crust is firm to the touch.
Top with remaining 1/2 cup mozzarella cheese, tomato slices, basil leaves, and oregano. Bake another 15 minutes, or until done. Cut into squares and serve.