Zucchini Flatbread (Zucchini Scarpaccia)
This zucchini flatbread is thin, crispy, and packed with savoury flavour—made from a simple batter, baked to golden perfection, then finished with breadcrumbs and a drizzle of olive oil.
Servings: 8 servings
Equipment
- 1 9x13 baking pan
- 1 mandoline
- 1 strainer
Ingredients
- 2 tsp olive oil extra virgin
- 550 grams zucchini (roughly 5 small) thinly sliced
- 1 small yellow onion thinly sliced
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup breadcrumbs unseasoned
- 1/4 cup parmesan cheese grated
- 1 tsp herbs provence or a mix of rosemary, thyme, and oregano
- 1 tsp red pepper flakes
- 1 tsp salt for marinating the zucchini
- 1/8 tsp salt for batter
Instructions
- Begin by thinly slicing the zucchini and the onion using a mandoline. You'll probably use the thinnest setting on your mandoline; you want them very thin so they cook evenly in the oven. Aim for slices that still hold their shape when you lift them, but are thin enough to bend easily.
- Transfer the slices to a strainer or a colander, and place the colander inside a large mixing bowl. Sprinkle 1 teaspoon of salt over the zucchini, and toss it well to distribute the salt evenly. Allow the zucchini to sit in the strainer for about 3 hours to let the water drain into the bowl. Once your zucchini is in the colander, place a heavy bowl on top to help press out the moisture as it sits for the next 3 hours.Ensure you allow the excess water to drip into the bowl as we will use the zucchini water later in the recipe.This step ensures that the flatbread stays crispy and not watery.
- After about 3 hours, grab the zucchini in your hands and give it a squeeze to remove any remaining moisture, and let it drop straight into the bowl.Then, transfer the zucchini onto a clean kitchen towel and gently press it with paper towels to absorb any leftover moisture.
- Preheat your oven to 425°F. Lightly grease a 9-by-13-inch baking sheet with cooking spray and set aside until ready to use.
- In a large bowl, combine the all-purpose flour, cornmeal, grated parmesan cheese, herbs de Provence, and red pepper flakes. Stir to combine. Add the reserved zucchini water (which should be about 3/4 cup depending on the size of your zucchini) to the dry ingredients and mix until well incorporated. The goal is for the batter to have a pancake-like consistency, so if the zucchini water isn’t enough, add up to a quarter cup of additional water until you reach this consistency.Gently fold in the zucchini and onion slices into the batter until they are fully coated.
- Spread the zucchini-batter mixture evenly onto the prepared baking sheet, using a spatula or the back of a spoon to smooth it out.
- Top with breadcrumbs and a drizzle of extra virgin olive oil. Then bake the flatbread for 20 to 30 minutes, or until the top is golden brown and the flatbread is set and dry.
- Once baked, let it sit in the pan for about 5 minutes. Then transfer it to a cutting board, slice, and serve immediately while it's still warm. Enjoy!
Nutrition
Calories: 136kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 409mg | Potassium: 396mg | Fiber: 3g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 2mg
