1 tablespoon olive oil, for preparing the pan
2 large zucchini, sliced into very thin rounds (roughly 3 1/2 packed cups)
- 1 teaspoon salt
1/2 cup rice flour
- 1 cup fine cornmeal/polenta
- 1 1/2 cups Parmigiano cheese, grated
- 1 teaspoon salt
1 teaspoon dried oregano, chopped
¼ cup olive oil
2 large eggs
- Arugula and fresh lemon juice, for topping
For The Zucchini:
For The Scarpaccia:
Preheat the oven to 425 degrees F. Prepare a 9 x 13 baking dish by lining with parchment paper. Drizzle 1 tablespoon of olive oil over the parchment and evenly coat, working up the sides of the pan about 1 inch.
After slicing the zucchini, add to a bowl with 1 teaspoon of salt. Toss with your hands to completely combine. Allow the zucchini to sit for 15 minutes to allow them to release excess water. After 15 minutes, wrap the zucchini in a dish towel and gently squeeze to wring out as much excess water as you can*. Reserve ¼ cup of the water from the zucchini to use in the batter. If you don’t get a full ¼ cup, add extra water to reach the full measurement.
Meanwhile, in a large bowl, mix the rice flour, cornmeal, Parmigiano cheese, salt and oregano until combined. Create a well in the center of the dry ingredients and add the zucchini water, olive oil and eggs. Using a rubber spatula, mix until a thick batter is formed. Add the drained zucchini and fold to completely combine.
Press the dough evenly into the baking dish into one thin layer, pressing down as you even it out. Bake in the top rack of the oven for about 32 to 40 minutes, until golden brown and crisp.
- Once out of the oven, allow to cool slightly. Slice into squares and serve. Top with flakey sea salt, fresh arugula and a squeeze of lemon juice if desired.
- *Chef’s Note: The less water you wring out, the longer the scarpaccia might need to bake, as water needs to steam off before it can brown.