Zucchini Scarpaccia
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.
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 (optional)
Equipment
mandolinecolanderbowlwhiskmeasuring cupkitchen towelspatulasheet pan
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