We reach a point every summer where we don’t know what else to do with zucchini so here is the answer. This easy and delicious vegetable flatbread is such a treat. And It’s ITALIAN! (said with an accent).
Using a mandolin for the slicing makes this so wonderfully easy, but WEAR THE PROTECTIVE GLOVE. Prevent kitchen injuries!
Once the zucchini is sliced we want to remove the liquid. Sprinkle with salt and place in a colander over a medium mixing bowl.
I like to place a piece of parchment or wax paper on top with something weighted on top. Does this actually help? I really don’t know.
Squeeze as much liquid as you can out of the zucchini. You will be surprised by how much there is!
Add the dry ingredients to the liquid and whisk together. You will likely need to add some water to get it to the texture of pancake batter.
Add the zucchini, red onion and parmesan cheese and mix gently together.
Spread out on a baking sheet. Spray with some olive oil and sprinkle with some flaked salt.
Bake until a beautiful golden brown. Cut into squares and serve it up!
Serve with ranch dressing!
Zucchini Scarpaccia
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 13×18 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.