Preheat oven to 400F. Line a 9×13 inch baking pan with parchment paper and lightly grease the paper with olive oil.
Zucchini & Potato Scarpaccia
(serves 6-8)
- 2 eggs
- 1 cup coarse cornmeal
- ½ cup flour
- 1 ½ cup grated parmesan cheese, reserving just a bit to sprinkle on top
- salt and pepper to taste
- 2 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- ¼ cup olive oil
- ½ cup water
- ½ onion, thinly sliced
- 2 cloves garlic, crushed
- 2 medium sized zucchini, thinly sliced
- 2 potatoes, thinly sliced. I did not peel mine but you can, if you prefer
In a mixing bowl, beat the eggs with a fork to blend. Mix in the flour, cornmeal, water, olive oil and seasonings. Salt and pepper are important in this recipe as it is pleasingly simple but you don’t want it to be boring. The consistency should be like a damp cornbread batter, not too dry and not soupy. Adjust the water as necessary. Add in the onion, garlic and about a third of the zucchini and potato slices. Toss well.
Gently press the batter loosely into the baking pan to evenly distribute it. You do want to flatten it out, but you don’t want to press it too tightly or it will become too dense. In alternating rows, arrange the zucchini and potatoes along the top and gently press down. Brush the top with a little olive oil, sprinkle the top with a little salt, pepper and parmesan.
