Zucchini Scarpaccia

Name: Zucchini Scarpaccia
Total time: 50 min
Yield: 1 sheet pan
Cuisine: Italian
Ingredients: 2 pounds 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 cheese; 1 cup water; 1 whole onion; 2 tbsp olive oil; flaky sea salt

50m

Serves 1

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Zucchini Scarpaccia

instagram.com

50m

Serves 1

Directions

1Thinly slice the zucchini using a mandoline.
2Transfer zucchini to a colander set inside a bowl, toss with 2 teaspoons of salt, and set aside to soften.
3In a large bowl, whisk together the flour, cornmeal, garlic powder, red pepper flakes, and parmesan cheese.
4Squeeze the softened zucchini with your hands to release liquid, measure that liquid in a measuring cup, and add enough water to total 1 cup of liquid.
5Whisk the 1 cup of liquid into the dry ingredients until a pancake-like batter forms.
6Dry the squeezed zucchini with a kitchen towel, then add it to the batter along with one thinly sliced onion.
7Fold the vegetables into the batter using a spatula.
8Transfer the mixture to a buttered and cornmeal-dusted sheet pan and spread into an even layer.
9Brush the surface with olive oil and season with flaky sea salt.
10Bake at 425 degrees F.
11Let cool in the pan for five minutes before cutting and serving.