For anyone who has ventured into growing zucchini,teh peak season frequently enough calls for creativity to manage the bountiful ​harvest before they transform into oversized ⁢marrows or decay​ back into the earth. A delightful method to utilize this surplus is through scarpaccia, a customary Italian dish ‌akin ⁤to farinata and a distant relative of pizza. this recipe involves thinly slicing zucchini, salting them to draw out their moisture,‍ and then using that flavorful liquid to create a batter that reunites with the zucchini before ⁣being baked⁤ into a crispy, thin slice.

Exploring Scarpaccia

Zucchini,also known as courgettes,are summer squashes that flourish so abundantly that even novice‍ gardeners can find‍ themselves overwhelmed by an extraordinary yield of these long green vegetables. Not onyl are the fruits ⁤edible; their leaves, stems, and ⁢flowers can also be consumed—these greens⁣ make‍ for a flavorful sauté when‌ cooked with garlic, lemon juice, and nutmeg.

Even those without home gardens can take advantage of this seasonal bounty ‌as prices for zucchinis tend ‌to drop significantly at local farmers’ markets during peak times. Reflecting on my ⁢childhood in Dorset brings back memories​ of seeing baskets filled with zucchinis left on ⁣garden walls for passersby to⁣ take in exchange for just a few ⁤coins.

Ingredients:
500g ⁣courgettes,‍ cleaned⁣ and trimmed
500g new potatoes, washed
Sea⁣ salt
1 onion (white or red), peeled and sliced thinly
3 sprigs fresh rosemary, or ⁢thyme/oregano⁤ if preferred
150g wholemeal flour; options include wheat flour or spelt
50g⁣ polenta; alternatives include semolina or ‌breadcrumbs (plus extra for finishing)
A splash of olive oil

The readiness begins by finely slicing 100g each of zucchini and potatoes; set these ‌aside.Grate the remaining vegetables over a colander placed above a bowl; sprinkle two teaspoons of sea salt over⁢ them and toss⁣ well. To extract excess moisture‍ from the‍ mixture⁢ effectively, place a plate weighted down atop‌ it​ all and let it sit for about ​an hour. Afterward,‍ working in ‌small batches, squeeze out any‌ liquid from​ the grated mix into your bowl until⁣ you have approximately 120ml collected‍ (add water if ⁣necessary).

Create‍ your batter by⁣ combining sliced onions with herb leaves in​ one bowl along with flour (and polenta).Gradually stir in⁤ your reserved vegetable juice until you achieve a ⁣thick cake-batter consistency; adjust with more liquid or flour as needed.

Your next step is preparing your baking tray: line ‌it with unbleached⁤ parchment paper brushed lightly with olive oil. Spread your‌ batter evenly across this surface until it’s about 5mm ​thick before arranging slices of vegetables on top in alternating patterns. Drizzle additional olive oil over ⁤everything while sprinkling ⁤some⁤ polenta along with another pinch of sea salt before placing it all in an ​oven preheated⁢ to ‍240°C (220°C fan)/475°F/gas mark 9. Bake for approximately 45-55 minutes until ‍golden brown and crisped at edges.