italian zucchini scarpaccia

tart filling: 

olive oil for sauteing

2 medium zucchini or the monster summer zucchini sliced with a mandolin    

1 small or 1/2 large sweet onion sliced 

salt to taste 

1/4 tsp red pepper chili flakes

 lemon zest  just a few passes 

nutmeg just a few passes

batter: 

1 cup flour
1/3 cup corn meal
1/2 tsp each garlic  onion powder, paprika, dried oregano + salt
1 cup water
1 tbs olive oil
2 tbs grated parmesan

pre heat oven  350°F

In a cast iron, heat your 1 tbs olive oil. 
Add in the zucchini and onion and saute until browned 

Season with salt to taste then at the end add lemon zest and red chili flakes.

Preheat your oven to 350°F. Line a metal baking dish with parchment paper and spray with olive oil.

In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste.

 Add in the water and 1 tbs olive oil and stir until a batter forms. 

Throw in your zucchini onions and mix to combine. 

Transfer to your baking sheet and spread out to an even thin layer. 

Grate pecorino or parm cheese , spray with a little olive oil and bake for 45-50 minutes or until golden and crispy. 

Remove from oven and allow to cool 15 minutes prior to slicing.