Name: Zucchini Scarpaccia
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1/4 cup olive oil, divided; 2 medium zucchini, thinly sliced with mandolin (1 pound 4 ounces); 2/3 cup thinly sliced sweet onion; 1 1/8 teaspoon salt, divided; 1 cup all-purpose flour; 1/3 cup plus 2 tablespoons cornmeal, divided; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1/2 cup water; 2 eggs; 1/4 cup chopped fresh basil; 2 cloves garlic, minced; 2/3 cup grated Parmesan cheese; 2 tablespoons cornmeal; Warmed marinara sauce

Zucchini Scarpaccia

This zucchini scarpaccia is a great vegetarian main or appetizer. Serve with marinara sauce for dipping and garnish with chopped basil.

1 hr 30 min total 30 min prep 40 min cook 12 137 cal

Instructions

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1 Gather all ingredients.
2 Combine zucchini and onion slices in a large bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Transfer vegetable mixture to a colander and let stand in the sink to drain excess moisture, about 15 minutes. Thoroughly pat zucchini dry with paper towels. Wipe out bowl with paper towels.
3 Meanwhile, whisk together flour, 1/3 cup cornmeal, paprika, oregano, and remaining 1/8 teaspoon salt in the large bowl. Whisk in water, eggs, basil, garlic, and remaining 3 tablespoons olive oil.
4 Fold in zucchini and onions until fully combined.
5 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil. Set aside.
6 Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with Parmesan cheese and top with 2 tablespoons cornmeal.
7 Bake until golden and crispy, about 40 minutes. Let cool 5 minute Slice and garnish with additional fresh basil. Serve with marinara sauce.