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Scarpaccia (Italian Zucchini Flatbread)

summerappetizerItalianvegetariansummerbaked
Author
@erekasfood
Sourcehttps://www.tiktok.com/t/ZP8GE6bCs
Ingredients
produce
  • ✓1 tbsp tarragon or basil (finely chopped)
  • ✓1 tbsp chives (finely chopped)
  • ✓1½ lbs zucchini (thinly sliced)
  • ✓1 small sweet yellow onion (thinly sliced)
dairy
  • ✓⅔ cup Parmigiano Reggiano (grated)
grain
  • ✓¾ cup all-purpose flour
  • ✓⅓ + 1 cup cornmeal flour or chickpea flour
pantry staple
  • ✓¼ tsp ground pepper
  • ✓1½ tsp kosher salt
  • ✓½ tsp garlic powder
Instructions
  1. Preheat the oven to 425F.
  2. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours.
  3. Thinly slice the onion and set aside.
  4. In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. NOTE: Since the zucchini has been pretty heavily salted, do not add any more salt to the batter.
  5. Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup.
  6. Add the liquid to the flour mixture and mix well.
  7. Add the zucchini and the onions to the batter and toss to coat.
  8. Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly.
  9. Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal.
  10. Bake on the middle rack for 40 minutes.
  11. Remove from oven and let cool to room temperature before slicing.