Zucchini Scarpaccia
a great way to use up some large zucchini and make a snack to boot. See what I did there.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Course anytime, Appetizer, Side Dish, Snack
- 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
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.
Keyword scarpaccia, zucchini