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italian zucchini scarpaccia

Italian Zucchini Scarpaccia

Servings: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • 1 tbs olive oil
  • 2 medium zucchini, sliced into rounds
  • 1/2 large sweet onion, sliced
  • salt and pepper to taste
  • 1 cup flour
  • 1/3 cup corn meal
  • 1/2 tsp each garlic powder, paprika, dried oregano + salt
  • 1 cup water
  • 1 tbs olive oil
  • 2 tbs grated parmesan
  • Optional garnish: fresh basil + chili pepper flakes

Instructions

  • 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 9x13" 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.

Notes

Sub the grated parmesan for nutritional yeast to make this vegan and dairy free.

Nutrition

Calories: 179kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg
Author: Stella Drivas