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Crispy Zucchini Scarpaccia

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Ingredients
  

  • 2 medium zucchini cut into rounds
  • 1 Tbsp. salt
  • 2 Tbsp. olive olive +1/3 cup
  • 1 cup finely chopped onion
  • 1 1/2 cups of flour
  • 1/2 cup grated parmesan cheese
  • 1 tsp. each onion. garlic paprika and oregano
  • 1 1/2 cups of water + the water extract from the zucchini
  • 1/3 cup corn meal

Instructions
 

  • Start by cutting the zucchini as thin as possible into rounds. Lay the rounds flat on a parchment lined cookie sheet , sprinkle with 1 Tbsp. of salt and let sit for 30 minutes to extract the liquid. Then pat dry with paper towels. Drizzle with 1 Tbsp. of olive oil and bake in a preheated 375-degree oven for 15 minutes.
  • Meanwhile make the batter by mixing the rest of the ingredients except for the corn meal.
  • Fold the baked zucchini into the batter. Spread the batter in a lightly greased 7 x 11 parchment line cookie sheet.
  • Cover the top lightly with the corn meal drizzle with olive oil, sprinkle with grated parmesan cheese. And bake in a preheated 375-degree oven for 45 to 60 minutes or until golden brown and crispy. Cut into squares.

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