This zucchini scarpaccia is a great vegetarian main or appetizer. Serve with marinara sauce for dipping and garnish with chopped basil.

Ingredients

• 1/4 cup olive oil, divided
• 2 medium zucchini, thinly sliced with a mandolin
• 2/3 cup thinly sliced sweet onion
• 1 1/8 teaspoons salt, divided
• 1 cup all purpose flour
• 1/3 cup cornmeal
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 large eggs
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 cloves garlic, minced
• 2/3 cup freshly grated parmesan cheese
• 2 tablespoons cornmeal
• 1/2 cup marinara sauce, warmed, for serving

Directions

1. Combine zucchini and onion slices in a large bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Transfer vegetable mixture to a colander and let stand in the sink to drain excess moisture, about 15 minutes. Thoroughly pat zucchini dry with paper towels. Wipe out bowl with paper towels.
2. Meanwhile, whisk together flour, 1/3 cup cornmeal, paprika, oregano, and remaining 1/8 teaspoon salt in the large bowl. Whisk in water, eggs, basil, garlic, and remaining 3 tablespoons olive oil.
3. Fold in zucchini and onions until fully combined.
4. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil. Set aside.
5. Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with Parmesan cheese and top with 2 tablespoons cornmeal.
6. Bake until golden and crispy, about 40 minutes. Let cool 5 minute Slice and garnish with additional fresh basil. Serve with marinara sauce.