Steps

1. Diagonally slice the large zucchini (250g) into rounds.
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2. Shred the zucchini and place it in a bowl.
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3. Add 1/4 tsp salt to the zucchini in the bowl, mix well, and let it sit for 10 minutes.
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4. After 10 minutes, thoroughly squeeze out the moisture from the zucchini.
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5. In a separate bowl, combine 1 tbsp toasted sesame seeds, 1 tbsp ground sesame seeds, 2 tsp sesame oil, 2/3 tsp chicken stock granules, 1 tsp grated garlic, and about 5 shakes of coarsely ground black pepper. Mix well.
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6. Add the squeezed zucchini and mix everything thoroughly.
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7. Thinly slice the 1/3 large zucchini (100g) into 2mm thick rounds.
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8. Cut the 2 imitation crab sticks into 1cm pieces and flake them with the side of a knife.
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9. Lightly oil a frying pan and arrange 10-12 gyoza wrappers to cover the bottom.
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10. Spread mayonnaise evenly over the gyoza wrappers.
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11. Layer the thinly sliced zucchini over the wrappers.
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12. Scatter the flaked imitation crab sticks over the zucchini.
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13. Sprinkle a pinch of salt over everything, then tear the 2 slices of melting cheese and place them evenly on top.
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14. Sprinkle with coarsely ground black pepper if desired.
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15. Cover with a lid and cook over medium heat until the cheese is melted.
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16. Cook for about 4-5 minutes until the cheese is melted, the gyoza wrappers are browned, and the pizza can be moved around the pan. Transfer to aluminum foil.
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17. If it starts to burn, cover the edges with aluminum foil and toast in a toaster or under a broiler until golden brown. The key is to get a good crisp on the bottom of the gyoza wrappers and a nicely browned cheese for extra crispiness.
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18. Once done, sprinkle with dried parsley.
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19. Cut into easy-to-eat pieces.
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