Zucchini Scarpaccia

Zucchini Scarpaccia

A Delicious Tuscan Tart!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

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

 

Fried Zucchini

Fried Zucchini
Perfect As A Side Dish Or Appetizers!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 25-30 minutes

Ingredients
2 medium zucchini, sliced 1/4 inch thick
4 eggs, whisked
2 cups flour
2 cups Panko breadcrumbs
Vegetable oil for frying
salt

Cooking Tools
Deep frying pan
2 paper towel lined sheet pan
3 small mixing bowls  

Directions
Heat enough oil in deep frying pan to 350 degrees F.  Place whisked eggs, flour and Panko breadcrumbs into 3 different mixing bowl.  Dip each slice of zucchini, first into the flour to coat on all sides, then into the eggs, then coat with Panko bread crumbs on all sides, place on sheet pan and refrigerate for about 15 minutes.  Fry zucchini in batches, about 2 minutes on each side, or until golden on each side.  Drain fried zucchini on paper towel lined sheet pan.  Sprinkle with salt right after frying.
Serves 4