Thin and Crispy Zucchini Scarpaccia - Easy Italian Recipe

Instructions

Prepare the zucchini.

Thinly slice the zucchini using a mandoline for even, thin slices.

Place the zucchini in a large colander, sprinkle with the 1 tsp (5g) salt, and toss well. Let sit for 3045 minutes, until the zucchini releases plenty of liquid.

Meanwhile prepare the pan. Preheat the oven to 425°F (220°C). Lightly grease a 12×16-inch (30x40cm) baking pan with olive oil and sprinkle with a thin layer of cornmeal.

Slice the onion, green onion and basil/parsley.

Squeeze it well with your hands or use a kitchen towel to remove as much liquid as possible.

Save the liquid in a measuring cup. You should have roughly 200 g; add water as needed to reach up to 1 cup (200250g) total liquid.

Make the batter.

In a large bowl, whisk together the flour, cornmeal, a pinch of salt, garlic powder, and black pepper.

Gradually whisk in the reserved zucchini liquid.

Mix until you have a thin, smooth batter.

Add Parmesan and mix to combine.

Add the squeezed zucchini, sliced onion, and basil/parsley to the batter.

Stir until the vegetables are evenly coated. The mixture should look mostly like zucchini with just a light coating of batter.

Transfer the zucchini mixture to the pan.

Spread it into a very thin, even layer.

Try not to leave thicker areas in the center, as a thin layer is key to getting the Scarpaccia crisp. Drizzle the olive oil over the top. Sprinkle more salt on top if desired.

Bake the scarpaccia.

Bake. Bake for 40-50 minutes, or until the edges are deeply golden and crisp and the surface is well browned. If needed, bake for a few extra minutes to get the texture you like.

Cool slightly and serve. Let the Scarpaccia cool for 510 minutes before slicing. Serve warm or at room temperature.

Side Dish,Snack