Scarpaccia
Servings
12
Servings
12
Ingredients
Filling
Batter
Instructions
  1. Preheat oven to 375 F. Prepare a 12 x 16 inch baking sheet pan by spraying with non-stick cooking spray.
  2. Slice zucchini into very thin slices & place in a large bowl. Slice red onion into very thin slices; add to zucchini along with corn.
  3. Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters & add to bowl with the other vegetables. Add pepita seeds, basil, 1 tablespoon fresh thyme, salt & pepper to the large bowl with vegetables; toss all ingredients together.
  4. In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients. In that same smaller bowl, beat eggs & add to the large bowl, mixing into ingredients.
  5. Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine. Slowly mix the water into the large bowl, only using enough to make a thin batter. You may not need all of the water. Pour batter into the prepared sheet pan, drizzle the top with olive oil.
  6. Bake for 55-60 minutes.
  7. When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top. Cut into squares and serve.