Zucchini Scarpaccia

Ingredients

• 0.25 cups olive oil , divided
• 2 medium zucchini
• 0.67 cups sweet onion
• 1.13 teaspoons salt , divided
• 1 cup all purpose flour
• 0.33 cups cornmeal
• 0.5 teaspoons paprika
• 0.5 teaspoons dried oregano
• 0.5 cups water
• 2 large eggs
• 0.25 cups chopped fresh basil , plus more for garnish
• 2 cloves garlic , minced
• 0.67 cups grated Parmesan cheese
• 2 tablespoons cornmeal
• 0.5 cups marinara sauce , warmed, for serving

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine zucchini and onion slices in a large bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Transfer vegetable mixture to a colander and let stand in the sink to drain excess moisture, about 15 minutes. Thoroughly pat zucchini dry with paper towels. Wipe out bowl with paper towels.

3. 3

   Meanwhile, whisk together flour, 1/3 cup cornmeal, paprika, oregano, and remaining 1/8 teaspoon salt in the large bowl. Whisk in water, eggs, basil, garlic, and remaining 3 tablespoons olive oil.

4. 4

   Fold in zucchini and onions until fully combined.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil. Set aside.

6. 6

   Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with Parmesan cheese and top with 2 tablespoons cornmeal.

7. 7

   Bake until golden and crispy, about 40 minutes. Let cool 5 minute Slice and garnish with additional fresh basil. Serve with marinara sauce.