Zucchini Scarpaccia
Serves 1
Directions
- 1Thinly slice the zucchini.
- 2Transfer zucchini to a colander set inside a bowl, toss with 2 teaspoons of salt, and let sit.
- 3Whisk together the flour, cornmeal, garlic powder, crushed red pepper flakes, and parmesan in a large bowl.
- 4Squeeze the softened zucchini with your hands to release liquid. Transfer the liquid to a measuring cup and add water until it reaches 1 cup.
- 5Whisk the zucchini water into the dry ingredients to create a pancake-like batter.
- 6Dry the zucchini one last time using a kitchen towel, then add it to the batter with the thinly sliced onion.
- 7Fold the vegetables into the batter and transfer to a buttered and cornmeal-dusted sheet pan.
- 8Spread the mixture into an even layer, brush the surface with 2 tablespoons of olive oil, and season 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 5 minutes before cutting and serving.
Ingredients
- 2 lbs zucchini
- 2 tsp salt
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1/2 cup parmesan
- 1 whole onion
- 2 tbsp olive oil
- flaky sea salt (optional)
Equipment
mandolinecolandermixing bowlwhiskmeasuring cupkitchen towelspatulabaking sheet
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