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Zucchini Schiacciata Flatbread
Ingredients
  • 1 lb zucchini (8 medium, 700gr.)
  • 1 cup zucchini water (180gr.)
  • 1 cup all purpose flour (120gr.)
  • 1/4 cup cornmeal (2oz., 40gr.) + 1 Tbsp on top
  • 15/20 zucchini flowers
  • 1/2 medium red onion (80gr.)
  • 5 Tbsp olive oil
  • 1 tsp salt
  • 1 Tbsp rosemary, minced
  • 2 Tbsp Parmesan cheese, grated
Instructions

  1. Thinly slice the zucchini, transfer in a colander with a bowl under, adjust with salt and let them rest 40 min.

  2. Slice the onion thinly. Remove the stem from the zucchini flowers and break them in pieces or stripes. Season both zucchini flowers and onion with salt

  3. Squeeze the zucchini to remove all the extra water. Measure the water. If you have more, discard the extra. If you have less, add regular water to reach 1 cup.

  4. In a large bowl add the zucchini water + flour + corn flour + 2 rounds olive oil + salt. Whisk everything into a smooth cream.

  5. Add the squeezed zucchini, onions and zucchini flowers. Mix to combine and coat evenly.

  6. Line a baking sheet with parchment paper. Brush 3 Tbsp olive oil on the surface. 

  7. Add the zucchini mix. Cover with a parchment paper foil and level the mix evenly with your hands. Remove the parchment paper.

  8. Add the rosemary on top, cornmeal, parmesan cheese and olive oil. Bake in preheated oven for 30/35 min to F425