Scarpaccia

Thinly slice both the zucchini and onion using a mandolin slicer or a sharp knife. Place the zucchini and onion slices in a colander, sprinkle with salt, and toss well with your hands, pressing slightly to help them release their juices.

Set the colander over a large mixing bowl, then place a bowl or plate on top with some weight on it, such as a heavy jar or canned goods. Let sit for about 30 minutes to release excess moisture. Squeeze the vegetables with your hands to remove as much liquid as possible. Transfer the veggies to the same bowl with the drained liquid.

Add flour, cornmeal, pressed garlic, and ground black pepper. Mix well with your hands to form a thick yet pourable batter. If it feels too dry, add a splash of water.

Preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Line a baking tray with parchment paper and drizzle with extra-virgin olive oil. Spread the mixture evenly onto the prepared tray, pressing it down gently with your hands to remove any gaps.

Drizzle the top generously with extra-virgin olive oil. Bake for 35–40 minutes, or until golden brown and crisp around the edges.

Let cool for at least 30 minutes before cutting into squares or wedges. Garnish with fresh basil and enjoy warm or at room temperature with the dipping sauce of your choice.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

ENJOY THIS RECIPE.