Zucchini Scarpaccia Recipe

This vegan zucchini scarpaccia is my take on the traditional Italian dish. It comes together with zucchini, onion, flour, cornmeal, nutritional yeast, salt, and rosemary. You’ll love it’s fresh flavor and crispy edges.

ABOUT THIS RECIPE

• 3 medium zucchini • 1/2 medium onion • 1 cup flour • 1/4 cup cornmeal • 2 tbsp nutritional yeast • 1 tsp dried rosemary • 1 tsp salt • 1/2 cup water

INGREDIENTS

Place very thinly sliced zucchini and onion in a large mixing bowl and let sit to drain for at least 45 minutes.

1

DIRECTIONS

Transfer zucchini and onion to a cheesecloth and squeeze extra liquid into the bowl, set veggies aside.

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DIRECTIONS

Add the remaining ingredients to the mixing bowl. Stir together until a batter forms.

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DIRECTIONS

Add zucchini and onion to bowl, stir to coat, then transfer to a lined baking sheet. Spread into even layer.

4

DIRECTIONS

Bake at 400F for 40 mins, until the edges are golden. Remove from oven and let cool for 10 mins before slicing.

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DIRECTIONS

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