Zucchini Scarpaccia
- July 2023
- Recipes
When you have zucchini coming out of your ears, or even when you don’t, this is an easy, inexpensive and delicious way to get some zucchini in and out of your life 🙂 Great right out of the oven or as a leftover, it’s perfect to snack on too, and you can play around with what you add to it. My main zucchini garden problem is those giant ones that hide and suddenly appear, massive and shocking. Because they are so big, the texture can be too tough for regular use, but they work great for scarpaccia!
Ingredients:
1 giant zucchini or 3 medium zucchinis
1/2 onion
1 tsp salt
1 cup flour
1/3 cup cornmeal
fresh or dry rosemary or thyme
2 Tbsp nutritional yeast
Heat oven to 400 and add some olive oil to the bottom of a 9×13 baking dish (you could use parchment paper too).
Thinly slice the zucchini (the thinnest setting on a mandolin is ideal for this!) into a large bowl.
Thinly slice the onion into the zucchini.
Sprinkle a generous amount of sea salt (1-2 teaspoons) into the zucchini and onion and mix in thoroughly. Put a plate with something heavy on top (a large can, a crockpot, a jar of water) and let it sit for 1-2 hours.
Pour the veggies through a strainer and catch the liquid in another bowl or a large pyrex measuring cup. Squeeze the veggies a few times to get as much liquid out as you can, and keep it all!
Stir the flour, corn meal and nutritional yeast into the liquid. If it’s not about the texture of pancake batter, add some more water to it. Add in the herbs (rosemary or thyme, maybe even both, up to you!), and mix the batter into the zucchini and onion slices. If you want, you can add some sliced up sundried tomatoes. Now spread it into the bottom of your pan, drizzle a little more olive oil on top, and bake for 35-45 minutes until the top is browned.
You can slice it into large squares or little bite sized pieces, and it keeps well in the fridge for snacks the next day.
