Zucchini Scarpaccia

A rustic Italian flatbread that will help you use up zucchini.

from Andrea Buckett https://andreabuckett.com

INGREDIENTS

• 400 gm zucchini, very thinly sliced

• 1 cup red onion, very thinly sliced

• 1 tsp salt

• 3/4 cup rice flour

• 1/4 cup fine cornmeal

• 3/4 cup grated parmesan cheese

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 2 eggs

• 1/4-1/2 cup water

• 1/4 cup olive oil, divided

  
  

INSTRUCTIONS

1. Preheat oven to 425°F  and line a 13×9 baking sheet with parchment paper

2. Add the zucchini and onion to a colander and sprinkle with the salt.  Toss it well. Weigh the vegetables down with a plate or other clean, heavy object. Place in the sink or bowl to allow the excess water from the vegetable drain away. 

3. In the meantime, add the rice flour, cornmeal, parmesan, oregano and garlic powder to a bowl and mix to combine. Add half of the olive oil,  eggs and about ¼ cup of water to make a thick batter.

4. Squeeze as much water out of the zucchini and red onion as possible. Add them to the batter. Stir the vegetables into the batter until everything is well coated.  The mixture will be thick. 

5. Drizzle the prepared baking sheet with the remaining olive oil.  Scoop the zucchini batter onto the prepared pan and pat the batter down so it fills the pan to the edges.

6. Bake on the middle rack for 35-45 minutes or until brown and crispy.

7. Cut the scarpaccia into squares and serve.