The beauty and flavor of this dish comes from the fresh veggies. The onions carmelize with the zucchini coins when sauteed and you get an addictive little dish.
This dish would be perfect accompaniment to any soup; a comforting, cozy and delicious meal. Also amazing on its own, sliced into smaller pieces as an appetizer at your next get together. And lastly side dish your family will fight over.
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Italian Zucchini Scarpaccia
- In a large deep skillet, heat your 1 tbs olive oil. Add in the zucchini and onion and saute until browned – about 7 minutes. Season with salt and pepper to taste.
- Preheat your oven to 350°F. Line a 9×13" METAL baking dish with parchment paper and spray with olive oil.
- In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in your zucchini onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and alittle extra corn meal, spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy. Remove from oven and allow to cool 15 minutes prior to slicing.