Ingredients: |
Ingredients: 1 ½ pounds zucchini or summer squash, or a combination
1 medium white or yellow onion
2 teaspoons plus ½ teaspoon kosher salt, divided
2 eggs
2 cloves garlic
3 tablespoons fresh chopped thyme
1 ounce Parmigiano-Reggiano cheese (½ cup freshly grated), plus more for garnish
½ cup pine nuts
¾ cup whole milk
¼ to ½ teaspoon red pepper flakes (optional)
¼ teaspoon freshly ground black pepper
¾ cup (90 grams) flour
⅓ cup (45.5 grams) fine or medium grind cornmeal
Flaky salt, for sprinkling
2 tablespoons olive oil, plus more for the baking dish
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Directions: |
Directions:Trim and very thinly slice zucchini (aboutv1/8-inches thick) and onion. Place in a colander, sprinkle with 2 teaspoons of the kosher salt, and toss to combine, making sure all the zucchini slices are separated. Place the colander in the sink or set over a large bowl and let sit for 45 minutes to drain. You can place a plate and heavy jars on to press down on the zucchini and onions to remove more water.
Arrange a rack in the middle of the oven and heat the oven to 375ºF. Coat a 10-inch cast iron skillet, or 9 by 13-inch pan with olive oil. Push down on the zucchini and onion to press out any remaining water or squeeze handfuls with your hands, then pat dry with paper towels.
Place eggs in a large bowl and whisk. Mix in garlic, thyme, Parmesan, and pine nuts.
Add milk, red pepper flakes, black pepper, and the remaining ½ teaspoon kosher salt. Whisk until combined. Add flour and cornmeal. Stir until the batter is smooth. Add the zucchini and onion and fold with a flexible spatula until combined.
Transfer to the baking dish and spread into an even layer. Sprinkle with a pinch of flaky salt and drizzle with 2 tablespoons olive oil.
Bake until golden-brown around the edges and set in the middle, 35 to 40 minutes. Let cool for 15 minutes before slicing and serving. Garnish with more grated Parmesan and sliced fresh basil leaves before serving. |
This recipe for Scarpaccia (Italian Zucchini Tart) is from