Scarpaccia (torta italiana de abobrinha)

Ingredientes

• 20 ounces zucchini (ends trimmed and cut into VERY thin slices)
• 1/2 cup shallot (thinly sliced)
• 1 1/2 teaspoon kosher salt (divided)
• 3/4 cup cornmeal (plus more for the top)
• 1/3 cup chickpea flour
• 4 Tablespoons olive oil (divided plus more for pan)
• 4 sprigs fresh thyme (leaves removed)
• 1/4 teaspoon red pepper flakes

Modo de preparo

1. 1

   Drain and press: Add the zucchini and shallot to a colander and sprinkle with 1 teaspoon of salt. Toss to distribute the salt evenly. Place the colander over a bowl to collect the liquid—you'll use it later! Set a small plate on top of the vegetables and place a heavy object (like a large can) on top to press them down. Let sit for at least 1 hour, or up to 3 hours.

2. 2

   Preheat oven and grease sheet pan: Preheat the oven to 400F degrees. Grease a 9x13 sheet pan, set aside.

3. 3

   Squeeze water out: Squeeze the water out of the zucchini by pressing down. Transfer it to a clean kitchen towel and pat dry. Measure out 1/2 cup of the zucchini liquid. If you don't have enough, add more water until you reach 1/2 cup.

4. 4

   Mix batter ingredients: Mix the zucchini water, chickpea flour, cornmeal, 2 tablespoons of olive oil, thyme, and pepper to make a batter. Add the zucchini and shallot and stir to combine. The mixture will be very thick.

5. 5

   Transfer batter: Transfer the mixture to the prepared baking pan. Use your hands or a spatula to press it down and spread it evenly. Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with a little cornmeal.

6. 6

   Bake for 30 to 40 minutes until golden brown and crispy on top. Cool for 10 minutes until cutting into squares.