Italian Zucchini Scarpaccia

Italian Zucchini Scarpaccia

from hungryhappens.net
65 min
6 servings
179 kcal / serving

Ingredients

  • 1tbs olive oil
  • 2 mediumzucchini, (sliced into rounds)
  • ½ largesweet onion, (sliced)
  • salt and pepper (to taste)
  • 1 cupflour
  • ⅓ cupcorn meal
  • ½ tspeach garlic powder, paprika, dried oregano + salt
  • 1 cupwater
  • 1tbs olive oil
  • 2tbs grated parmesan
  • optional garnish: fresh basil + chili pepper flakes

Directions

  1. 1

    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.

  2. 2

    Preheat your oven to 350°F. Line a 9x13" METAL baking dish with parchment paper and spray with olive oil.

  3. 3

    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.