An ultra thin, crispy flatbread or scarpaccia starring zucchini supported by onion, fresh herbs and pecorino romano. Our preserved Meyer lemon brightens and unites all the flavors. Fun food that's fun to make as a snack, appetizer or any-time bite.
Need
3 medium zucchini, thinly sliced by hand or with a mandolin
1 small purple or yellow onion, thinly sliced by hand or with a mandolin
1 clove garlic, finely chopped
1+ TBS If & When Bay Leaf Preserved Meyer Lemon Paste (1 TBS to better marry all the flavors, more if you also want to impart a bright Meyer lemon flavor)
1 tsp+ fresh rosemary needles or more to taste (optional, imparts great flavor - if you have another herb at home you love, try it)
¾ cup all-purpose flour
¼ cup rice flour (enhances the crispiness)
1 cup finely grated pecorino romano (2/3 for the batter, 1/3 for sprinkling)
Pinch of salt and healthy shake of pepper
Extra virgin olive oil
Do
Thinly slice the zucchini and onion. Toss in a bowl with salt and pepper and let sit for 15+ minutes to release excess moisture.
In a large bowl, combine the all-purpose flour, rice flour, garlic, fresh rosemary and 2/3 of the pecorino.
Squeeze out and reserve as much liquid as possible from the zucchini and onion. A clean, thin towel works wonders here.
Gradually add the reserved zucchini and onion liquid to the dry ingredients, mixing until a soupy batter forms. Mix in the pecorino.
Add the sliced zucchini and onion to the batter, stirring gently to combine.
Preheat oven to 400°F.
Line the preheated baking tray with baking paper, then spread the zucchini mixture thinly and evenly across. Batter that's too thick in the middle of the sheet pan will result in a soft, floppy baked middle.
Begin with spoonfuls of the mixture on the outer edges of the tray and spread towards the center of the baking tray. This helps ensure a more even consistency throughout.
Sprinkle the remaining 1/3 cup pecorino over the top and brush lightly with olive oil.
Bake for 20-25 minutes, or until the flatbread is golden and crispy around the edges and firm in the middle.
Slice and serve warm or room temperature.
Notes
Oven temperature - You know your oven best. Ours can impart a mushy center, so we often amp up the temperature to 425F and watch it closely.
Moisture - We love the concept of drawing the liquid from the zucchini and returning it to the batter, in place of adding water. If & When helps impart moisture as well, as our Preserved Meyer Lemon is made by curing the entire Meyer lemon in its own juice. Zero-waste all the way.
Herbs - We have used a combination of rosemary and thyme in this recipe and loved it. Oregano? Chilis? Why not! Make it your own.
