Courgette Scarpaccia

Super easy, healthy and comforting - this has become a weekly meal in the Plentiful Doorstep household!

All ingredients found in Plentiful

Ingredients:
700g Courgettes
1 Red Onion
Sea Salt
130g Flour (we love to use rye or spelt)
40g Gram Flour or Polenta
Extra Virgin Olive Oil
Black Pepper
Rosemary (dried or fresh)

Method:

1. Slice the courgettes and onion as thinly as possible (we use a mandoline, but a knife would do!) and place in a colander.
2. Add a couple of generous pinches of salt, and mix through with your hands. Leave for 10 minutes.
3. After 10 minutes, squeeze the water out of the courgettes until you have around a cup full or more. Keep this courgette water for the batter.
4. Put the flour into a large bowl, and add the courgette water until it reaches a batter consistency (fairly runny but thick). Add more water if required, or use less if too runny.
5. Add to the batter: the courgettes and onion, a glug of olive oil, black pepper to taste (it will already be salty) and mix well.
6. Line a large baking tray with baking paper, and spread the mixture on. If you find it's quite thick, use a second tray. The thinner the better.
7. Sprinkle rosemary leaves on top.
8. Bake in the oven at 220°C for 30-40 minutes until it becomes a little crispy.

Enjoy with some mixed vegetables, a salad, some protein of your choice, or as an easy snack!