Description
A simple and addictive Tuscan dish that combines zucchini and onion into a crispy, savory snack that feels like a cross between a pancake and a cracker.
Ingredients
Main ingredients
- 2 medium Zucchini, grated or thinly sliced (Salt before use to remove excess moisture)
- 1 medium Onion, thinly sliced (White, yellow or red onion can be used)
- 1 cup All purpose flour (Can substitute half with cornmeal for extra crunch)
- 1 cup Water (Add more if the batter is too thick)
- 3 tablespoons Olive oil (Plus more for the pan)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Black pepper (Adjust to taste)
- 1 pinch Baking powder (Optional, for a lighter texture)
- Rosemary, thyme, or grated Parmesan (Optional for flavor variations)
Instructions
Preparation
- Grate or slice zucchini thinly, toss with salt, and let it sit for 10 minutes to draw out moisture. Squeeze out excess liquid.
- In a bowl, mix the flour, salt, black pepper, and optional baking powder.
- Stir in the water and olive oil until you have a loose batter.
- Add the squeezed zucchini and sliced onion into the batter and let rest for 5 minutes.
Baking
- Preheat the oven to 425°F (220°C).
- Generously oil a sheet pan or large baking dish.
- Pour the batter onto the pan and spread it into an even layer.
- Bake for 30-40 minutes or until golden and crisp, using the broiler for extra crispiness if desired.
Notes
Let it cool before cutting. This recipe is forgiving and allows for variations like adding cheese or herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snack
- Cuisine: Italian, Tuscan