Zucchini Scarpaccia
Serves 1
Directions
- 1Thinly slice the zucchini using a mandoline.
- 2Transfer the zucchini slices to a colander set inside a bowl, toss with salt, and set aside to soften.
- 3In a large bowl, whisk together the flour, cornmeal, garlic powder, crushed red pepper flakes, and Parmesan cheese.
- 4Squeeze the softened zucchini with your hands to release as much liquid as possible, then transfer the liquid to a measuring cup and add enough water to total one cup.
- 5Whisk the zucchini liquid into the dry ingredients until a pancake-like batter forms.
- 6Dry off the softened zucchini, then add it to the batter along with the thinly sliced onion.
- 7Fold the vegetables into the batter, then transfer the mixture to a buttered and cornmeal-dusted sheet pan, spreading it into an even layer.
- 8Brush the surface with olive oil and season lightly with flaky sea salt.
- 9Bake at 425 degrees Fahrenheit for 40 to 45 minutes, or until browned and crisped.
- 10Let cool in the pan for five minutes before cutting and serving.
Ingredients
- 2 pounds zucchini, thinly sliced
- 2 teaspoons salt
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/2 cup parmesan cheese
- 1 cup water
- 1 whole onion, thinly sliced
- 2 tablespoons olive oil
- flaky sea salt (optional)
Equipment
mandolinecolanderlarge bowlwhiskmeasuring cupspatulasheet pan
