SCARPACCIA! You will be addicted to this Italian zucchini flatbread. Full recipe below Ingredients: 1½ lbs zucchini (2 medium-sized zucchini) 1½ tsp kosher salt 1 small sweet yellow onion ¾ cup all-purpose flour ⅓ cup + 1 tbsp cornmeal flour or chickpea flour ⅔ cup grated Parmigiano Reggiano 1 tbsp tarragon or basil, finely chopped 1 tbsp chives, finely chopped ½ tsp garlic powder ¼ tsp ground pepper Instructions: -Preheat the oven to 425F -Prep the veggies. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours. -Thinly slice the onion and set aside. -In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. NOTE: Since the zucchini has been pretty heavily salted, I do not add any more salt to the batter. -Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup. -Add the liquid to the flour mixture and mix well. -Add the zucchini and the onions to the batter and toss to coat. -Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly. -Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal -Bake on the middle rack for 40 minutes. -Remove from oven and let cool to room temperature before slicing.
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