4 medium zucchini (2 lbs)
2 small onions or 1 large onion
1 cup white flour
1/3 cup yellow cornmeal
salt to taste
black pepper to taste
1 tbsp extra virgin olive oil
*plus more for drizzling
1-2 tbsp dried rosemary*
*use fresh rosemary for a more authentic taste
1. Begin by washing the zucchini and peeling the onions.
2. Using a mandolin slicer, thinly and evenly slice both the zucchini and onions. This will help ensure even cooking.
3. Place the sliced zucchini and onions in a large bowl. Season with salt and black pepper to taste.
4. Gently mix the vegetables with your hands, applying a little pressure to help them release their natural juices. This will soften the zucchini.
5. Transfer the seasoned zucchini and onions into a colander set over a bowl to catch the juices. Place a plate over the vegetables and add about 1 pound of weight on top (for example, use two cans of beans). Allow the mixture to sit for approximately 2 hours.
6. After 2 hours, the zucchini and onions will have released their juices into the bowl.
7. In the bowl, combine the collected juice with the all-purpose flour, cornmeal, and 1 tablespoon of extra virgin olive oil. Mix well with a whisk until you achieve a batter with a consistency resembling a slightly thick, liquidy cream. If it's too dense, add about half a cup of water to reach the desired consistency.
8. Preheat your oven to 425°F (220°C) and use the convection baking setting if available.
9. Prepare a baking tray that's approximately 16x21 inches by lining it with parchment paper and brushing the parchment paper with a thin layer of extra virgin olive oil.
10. Pour the scarpaccia mixture into the prepared pan and spread it evenly, pressing it down with your hands to eliminate any gaps. It's okay if the mixture doesn't reach the edges of the tray.
11. Drizzle some extra virgin olive oil over the top of the mixture and sprinkle dried rosemary.
12. Bake in the preheated oven for about 35-40 minutes, or until the scarpaccia is nicely browned and set.
13. Allow it to cool in the pan for 30 minutes to 1 hour before cutting it into squares.
Enjoy your delicious zucchini and onion scarpaccia as a delightful side dish or appetizer.