Description
Thin, crunchy, and layered in zucchini slices.
Ingredients
Scale
- 2 lb zucchini
- 6–8 zucchini blossoms (optional)
- 3–4 spring onions
- 3/4 cup all-purpose flour
- 1/2 cup + 1 tbsp chickpea flour
- 1 cup water or more if needed
- 6 tbsp olive oil, plus extra to grease the pan
- 1–2 tbsp corn flour (polenta)
- 4–5 sprigs fresh thyme or other herbs
- Salt and pepper to taste
Instructions
- Slice zucchini and spring onions really thin (for the green onions, use the white and light part only), place them in a large bowl and sprinkle with salt and pepper. Gently mix them by hand, cover with a plate, and place a weight on top. Let sit in the fridge for at least three hours to allow the vegetables to release their water.
- Drain and set aside, reserving the liquid. Combine the two flours and add them to the zucchini water, add 4 tbsp olive oil and stir well, adding more water as needed until you have a smooth and runny batter.
- Season it with salt, pepper and fresh thyme (or other herbs), and mix well until there are no lumps. Add back the sliced vegetables and mix well.
- If you have them, remove and discard the pistil from the zucchini blossoms, cut them in stripes and set aside.
- Generously grease a baking tray or roasting pan with olive oil the bottom, pour the batter in, and level it with a spatula. It should be about 1/2 inch thick.
- Scatted the zucchini blossom strips (optional) on top. Sprinkle the scarpaccia with 1-2 tbsp corn flour for extra crispiness. Drizzle with 2 tbsp olive oil. Bake at 400° for 30-40 minutes until the scarpaccia is golden brown and crispy on top.
- Cut it in squares and serve warm as an appetizer or a light meal along with a side salad and a glass of Verdicchio wine.