Zucchini Scarpaccia

A thin, crispy Italian snack using the end of summer’s bounty - zucchini and corn. Use a gluten-free flour blend if you need to and be sure to put directly into the baking sheet to ensure the bottom crust is crisp.

Recipe:

1 tablespoon olive oil
1 medium zucchini and 1 yellow crookneck squash, sliced into rounds
1/2 large red onion, sliced
1 ear of corn
salt and pepper to taste
1 cup all-purpose flour
1/3 cup corn meal
1/2 tsp each garlic powder, paprika, + salt and freshly ground pepper
1 cup liquid from drained squash
1 tbs olive oil
2 tbs grated parmesan
Optional garnish: fresh basil + chili pepper flakes

Preheat oven to 350°F/180°C. Spray a 9”x13” baking sheet with olive oil .

Slice the zucchini, squash and onion (preferably using a mandoline).

Sprinkle generously with salt and set aside for 15 minutes.

Meanwhile, remove the corn from the cob and set aside.

Place the zucchini, squash and onion in a kitchen towel or nut bag and squeeze out all the excess liquid. Save the liquid.

In a bowl combine the flour, corn meal, seasonings, olive oil and reserved 1 cup of liquid from the vegetables. Add the all the vegetables and stir to combine. Spread the mixture onto the baking sheet in a thin layer and sprinkle with Parmesan cheese. Spray with a little more olive oil and bake for 35 - 40 minutes until golden and crisp.