Zucchini Scarpaccia
This vegetable flatbread is loaded with zucchini, red onions and parmesan cheese. Delicious. @mostdeliciouslife.com
Ingredients
- 2-3 medium zucchini *about 2#
- 1 teaspoon salt
- 1 cup flour
- ¼ cup corn meal
- 1 teaspoon garlic salt *or garlic spice blend
- ¼-½ teaspoon red pepper flakes *optional
- 1 medium red onion, thinly sliced
- ½ cup parmesan cheese, grated
- flaked salt
Instructions
- Wash and dry the zucchini and trim off the ends.Slice very thinly using a mandolin if possible.
- Place the zucchini in a strainer over a medium mixing bowl. Sprinkle with 1 teaspoon of salt and mix with a rubber spatula. Place a piece of parchment or wax paper over the zucchini with a heavy bowl or cup on top to place pressure on the zucchini. Allow to sit for 30 minutes.
- Preheat oven to 425°.
- Spoon the zucchini onto a doubled piece of cheese cloth or some layers of paper towels. Wrap around the zucchini and squeeze out as much liquid as you can into the mixing bowl.
- Add the flour, corn meal and seasonings. Whisk together adding water as needed so that it's the consistency of pancake batter. Don't over mix.
- Add the sliced zucchini, sliced red onions and parmesan cheese and mix with a rubber spatula.
- Prepare a 13x18 inch baking sheet by spraying or brushing with olive oil. Sprinkle with 1-2 Tablespoons of corn meal.
- Spoon the zucchini mixture into the pan and spread almost to the edges while trying to avoid making holes.
- Spray with olive oil and sprinkle with flaked salt.
- Bake for 40-45 minutes until golden and crispy on the edges.
- Cut into squares and serve immediately.