ZUCCHINI AND PEPPER SCARPACCIA

Recipe by The Leek and the Carrot

Takes 3 hours (most of it inactive)

Serves 4


Ingredients:

2 zucchini, thinly sliced

2 cippolini onions, thinly sliced

1 green pepper, diced (optional)

2 teaspoon salt + 1/4 teaspoon

1/2 cup finely ground cornmeal

1/2 cup all purpose flour

1 cup liquid from veg

1 tablespoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper

5 tablespoons avocado or olive oil, divided


Directions:

  1. Combine zucchini, onions, and green pepper, if using, in a large colander. Sprinkle with 2 teaspoons salt and toss until veggies are evenly coated with salt. Place over a bowl and let sit for 2 hours, stirring and pressing occasionally.

  2. After two hours, preheat your oven to 400 degrees. 

  3. Firmly squeeze the zucchini mixture in the colander for 2-3 minutes until most of the liquid has drained out.

  4. In a large bowl, whisk together 1 cup of the zucchini mixture liquid with cornmeal, flour, remaining 1/4 teaspoon salt, thyme, and pepper. Add in drained veggies and toss until coated. 

  5. Line a baking sheet with parchment paper and drizzle with 3 tablespoons avocado or olive oil. Evenly spread the zucchini batter over the baking sheet. Drizzle with remaining 2 tablespoons oil. 

  6. Bake for 40 minutes or until golden brown.

Onion, Zucchini/Summer Squash, Green PepperBethanee WrightComment