ZUCCHINI SCARPACCIA (ITALIAN ZUCCHINI TART)
Ingredients
6 tablespoons olive oil, divided
2 medium zucchinis, sliced into ¼” thick rounds (about 1 ½ pounds)
1 medium onion, sliced into ¼” thick rounds
1 ½ teaspoons salt, divided
½ teaspoon black pepper
1 cup flour
½ cup cornmeal
½ cup grated parmesan, divided
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 cup water
Instructions
Preheat oven to 400 degrees. Line a 9” x 13” rimmed baking sheet or pan with parchment paper and drizzle the top with 2 tablespoons of the olive oil.
Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat. Add the zucchini and onions to the pan and cook, stirring frequently, until the veggies are soft and translucent. Season evenly with 1 teaspoon of the salt and the black pepper. Remove from heat.
Combine the flour, cornmeal, ¼ cup of the parm, Italian seasoning, and remaining ½ teaspoon of salt in a large bowl. Whisk to evenly combine. Add the water and whisk until smooth. Fold in the zucchini and onions.
Pour the batter into the prepared baking sheet and spread it evenly in the pan with an offset or rubber spatula. Sprinkle the remaining ¼ cup of parmesan over the top of the dough and drizzle with the remaining 2 tablespoons olive oil.
Bake for 30-35 minutes until golden brown and crispy around the edges. Let cool and set for 10-15 minutes before cutting into squares.
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