Zucchini Scarpaccia

Ingredients

2 large zucchini, slice thin

1/2 cup rice flour

1 cup fine cornmeal

1 1/2 cups grated Parmesan cheese

2 tsp salt, divided

1 tsp dried oregano 

1 tsp garlic powder

1 tsp onion powder

1/4 cup olive oil

1/4 zucchini water

2 eggs

pepper

Cooking Tools

Large mixing bowl

Sheet pan

Parchment paper 

Salad spinner

Kitchen towel 

Directions

Slice zucchini’s thin, you may also use a mandolin to get even slices. Place zucchini is a large mixing bowl and sprinkle with 1 tsp of salt and toss to coat zucchini’s, set aside for 15 minutes to draw out water. Remove zucchini and place in a salad spinner, reserve 1/4 cup of the zucchini liquid. Spin zucchini to draw out excess liquid, then remove and place in kitchen towel to squeeze even more liquid. In the large mixing bowl, add; rice flour, fine polenta, cheese, salt, garlic powder, onion powder, pepper, dried oregano and mix. Into the dry ingredients add eggs, olive oil and zucchini water and mix into a more like a wet paste (something that resembles wet sand) Toss in zucchini’s and coat well.  Pour ingredients onto a parchment lined sheet pan and flatten down zucchini’s to create almost one layer. Preheat at oven to 425 Degrees F, bake in oven for 30 minutes until golden brown and crisp on top.  Remove from oven and cool, cut & serve.

Serves 4-6