Preheat the oven to 475ºF. In a large bowl, toss the zucchini with 1 tsp coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or cheese cloth and wring it out, discarding the water. Place the shredded zucchini back into a large bowl. Add fresh grated Parmesan (or Parmesan Romano mix), flour, yellow corn meal, garlic, shallot, eggs, 1 tsp salt, and pepper. With a large spoon, mix until well incorporated. Place parchment paper on two round 12″ pizza pans (cutting paper to fit pan) and spray with cooking oil. Using your fingers, spread the zucchini crust mixture on each pan to form circles about 8″ in diameter and about ½” thick. Bake for approximately 15 minutes, or until the crust starts to brown. Remove from the oven, add toppings, and return to the oven for 7-8 minutes, or until cheese has melted and toppings are cooked.