Description
A savory flat zucchini cake baked to golden crispness. This Italian-inspired dish is perfect as an appetizer or side, featuring zucchini, onion, Parmesan, and a light batter for a flavorful, satisfying bite.
Ingredients
2–3 medium zucchini, very thinly sliced
1 small onion, thinly sliced
1–1½ tsp salt
2 eggs
¾ cup all-purpose flour
½ cup cornmeal
½ cup grated Parmesan cheese
½ cup water or milk
2–3 tbsp olive oil
1–2 garlic cloves, minced (optional)
Fresh basil or herbs (optional)
Black pepper, to taste
Instructions
Slice zucchini thinly and toss with salt. Let sit 30–60 minutes to release moisture.
Squeeze out excess liquid from zucchini using a clean cloth or towel.
In a large mixing bowl, whisk together flour, cornmeal, Parmesan, and black pepper.
Add zucchini, onion (and garlic if using) to flour mixture. Pour in eggs and water/milk, stirring to combine into a thick yet loose batter.
Transfer mixture to a lined baking pan, spreading into a flat rectangle. Drizzle with olive oil.
Bake at 375°F (190°C) for 30–35 minutes, until golden and crisp on edges.
Let cool slightly, then cut into wedges or slices before serving.
Notes
Use a mandoline for consistent zucchini slices. If omitting Parmesan, add nutritional yeast for a cheesy flavor. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 30
- Cook Time: 35
- Category: Recipes
- Method: Baking
- Cuisine: Italian