Zucchini Scarpaccia
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 11
- Sodium
- 284
- Total: 3 hr
- Active: 30 min
Ingredients
1 medium (10- to 12-ounce) zucchini, sliced into 1/8-inch-thick rounds (see Cook’s Note)
1 small onion, thinly sliced
1/2 red bell pepper, diced
Kosher salt
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon chopped fresh oregano leaves
1/4 teaspoon baking powder
2/3 cup grated Parmesan
4 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 cup corn kernels (from 1 small ear of corn)
Directions
- Toss the zucchini, onion and bell pepper with 1 teaspoon salt in a colander set in a bowl. Place a plate on top of the vegetables and then weight the plate down with something heavy, like a large can, to press down on the vegetables. Let sit for 1 to 2 hours. Working in batches, squeeze the vegetables in a clean kitchen towel to remove more moisture. Pat the vegetables dry with paper towels.
- Transfer any liquid that drained from the vegetables into a liquid measuring cup; if you have less than 2/3 cup, add water to equal 2/3 cup.
- Preheat the oven to 350 degrees F. Whisk the flour, cornmeal, oregano, baking powder, 1/2 teaspoon salt and 1/3 cup of the Parmesan together in a large bowl until evenly combined. Add the reserved 2/3 cup liquid from the vegetables, 2 tablespoons of the olive oil, and the garlic to the bowl; stir until the mixture is mostly combined with some floury bits remaining. Add the salted vegetables and corn kernels and fold them into the batter. The batter will be stiff so the vegetables will not mix in right away.
- Heat the remaining 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium heat. Spread the batter evenly all the way to the edges of the skillet. Sprinkle the remaining 1/3 cup Parmesan evenly on top.
- Bake until the scarpaccia is golden brown and the middle is just firm to the touch, about 1 hour 15 minutes. Let cool about 20 minutes. You can serve the scarpaccia from the skillet or slide it out onto a cutting board. Cut into squares or wedges.
Cook’s Note
A mandoline is helpful for slicing the zucchini into thin rounds.