Description
A traditional Tuscan savory pie made with zucchini, onions, cornmeal, olive oil, and rosemary baked into a thin crispy sheet.
Ingredients
Scale
- 1 kg zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 1 tsp salt
- 1/4 tsp black pepper
- 130 g all-purpose flour
- 40 g yellow cornmeal
- 50 ml extra-virgin olive oil
- 1 tbsp rosemary
- 60–120 ml water if needed
Instructions
- Slice zucchini and onion very thinly.
- Mix with salt and pepper for 5 minutes.
- Transfer to a colander over a bowl.
- Place a plate and 1-2 kg weight on top.
- Drain for 2 hours.
- Reserve the vegetable liquid.
- Whisk liquid with flour, cornmeal, and 1 tbsp olive oil.
- Add water if needed to create a thin batter.
- Mix batter with drained vegetables.
- Line a large baking tray with parchment paper.
- Brush tray with olive oil.
- Spread mixture into a thin even layer.
- Press firmly.
- Drizzle remaining olive oil over top.
- Sprinkle with rosemary.
- Bake at 220C for 35-40 minutes.
- Bake until golden brown and crisp.
- Cool for 1 hour.
- Slice into squares and serve.
Notes
- Slice vegetables as thinly as possible.
- Do not skip the draining step.
- Use convection mode for extra crispness.
- Serve warm or at room temperature.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 135
- Sugar: 3
- Sodium: 220
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2
- Protein: 3
- Cholesterol: 0