Zucchini Scarpaccia
Ingredients
- 1 pound zucchini
- 1/2 medium red onion
- 1 1/2 teaspoons salt
- 3/4 cup cornmeal
- 1/3 cup rice flour
- Olive oil, Olive oil, Olive oil,
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Instructions
- Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine.,Place the colander over a large bowl to collect any liquid (you'll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.
- When you're ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.
- Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below.,Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl.,For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.
- Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.
- Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.
- Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes.,Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving sizes. Serve immediately.,Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
