I saw a recipe online for zucchini and I had quite a few to use up this weekend. I think I should have sliced them thinner and used less of them. Scarpaccia in translation means “old shoe” or “bad shoe” google said it references the flat rustic appearance. Mine wasn’t as flat as it should have been. I also am not a fan of my 9×13 baking dish. I really need to look into getting one I actually like. For as much as I cook you would think I would only have things I like in the kitchen, I do not. There are a few things I should replace, someday!!!!
I have a confession to make, yesterday was really the first time I spent any time out in the garden, for those of you that know, know that means A LOT of weeds. I dragged my husband out there with me and the dog and we did a great job cleaning it up and harvesting what we had. It’s not producing what we normally have by now. I think it was not only my neglect I think the wet cold spring had a little to do with it. At least that’s what all the farmers in our area are also saying, they all say they are about 3 weeks behind. That’s actually a lot when we have such a short season to begin with. So we’ll see what the next few weeks do. And I will try to be better about getting out there.
Zucchini Scarpaccia
Equipment
- 1 9x13 inch baking dish
Ingredients
- 2 large zucchinis thinly sliced ¼"
- 2 teaspoons kosher salt separated
- ½ cup rice flour
- 1 cup fine corn meal
- 1½ cups freshly grated Parmigiano-Reggiano cheese
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- ¼ cup olive oil
- 2 large eggs
- ½ lemon juiced
Instructions
- Preheat oven to 425℉. Line a 9x13 inch baking dish with parchment paper, spray cooking oil over the parchment.
- slice the zucchini, add to a large bowl with 1 teaspoon of salt and toss to coat. Let them sit for about 15 minutes to release some of their liquid. Using a clean dish towel squeeze out as much of the liquid as you can. Reserve some of the liquid to help make the batter. Should be around 1/4 cup.
- In a large bowl, make the batter by adding the flour, cornmeal, Parmigiano cheese, salt, oregano, garlic powder until combined. Add the eggs, olive oil and zucchini water to the dry ingredients. Add the drained zucchini to the thick batter coating as well as you can.
- Press the dough evenly into the baking dish in a thin layer. Pressing down as you go. Bake in the 425℉ oven for about 30-40 minutes. You want it browned and crisp. Note: the more liquid you have the longer it will take to crisp.
- squeeze the lemon on top and top with a little more flaky salt. You could also serve along side some marinara sauce.
Recipe: Giada De Laurentiis
