Scarpaccia
Ingredients
- 3 courgettes, thinly sliced
- ½ red onion, thinly sliced
- 1 tsp salt
- ½ tsp rosemary
- 2 tbsp nutritional yeast
- 1 cup all-purpose flour
- ¼ cup cornmeal
- 3 tbsp olive oil
- ½ - ¾ cup water
Steps
- Place the zucchini and red onion in a bowl, and add the salt. Disperse evenly.
- Place a weight over top with a can in it to help the zucchini and onion release liquid. Allow to sit for 2 hours.
- Preheat the oven to 200°C and spray a small baking sheet with oil.
- Transfer courgette and onion to a tea towel and squeeze out as much liquid as possible into a bowl. Set aside.
- Add ingredients from flour to olive oil to the liquid and gently mix until a batter forms adding additional water as needed to thin.
- Add the vegetables into the batter and mix until evenly dispersed.
- Transfer the batter to the oiled baking dish and spread so it is in an even layer.
- Spray the top with more oil, then place in the oven for 35 minutes, until lightly crisped.