Zucchini Scarpaccia

• porzioni: 8
• tempo di preparazione: 20 min
• tempo totale: 50 min

Ingredienti

1/4 cup plus 1 tbsp olive oil

2 lg zucchini, sliced thinly into rounds (~3 1/2 packed cups)

2 tsp salt, divided

½ cup flour

1 cup cornmeal

1 1/2 cup parmesan cheese

1 tsp dried oregano

1/2 tsp garlic powder

½ tsp onion powder

½ tsp pepper

Pinch crushed red pepper

2 lg eggs

Istruzioni

Place parchment paper in a 13x9 pan. Drizzle 1 T oil & spread so it coats the bottom & up the sides halfway everly

Place zucchini slices in a bowl & mix with 1 t salt. Set aside far at least 15 minutes. Squeeze out water & keep 1C of the zucchini water Continue to press out as much moisture as possible.

In lg bowl combine flour, cornmeal, oregano, salt, pepper, garlic & onion powders, pepper flakes. Mix together

Add eggs, zucchini water, & oil. Use spatula/spoon to mix until combined. Fold in zucchini

Spread dough evenly into pan, pressing the mixture down

Bake at 425° for 35-40 min or until crispy & golden. Remove from oven & let cool 5 min