Scarpaccia

• Vegetarian

• Produce

  • 2 cups Baby spinach, tightly packed
  • 1 cup Basil, loosely packed fresh leaves
  • 1 Red onion (about 1/2 pound
  • 1 tbsp Thyme, fresh
  • 2 lbs Zucchini

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Black pepper, freshly ground
  • 1 1/2 cups Corn meal
  • 1 1/2 cups Flour
  • 1 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1 8.5-ounce jar Sundried tomatoes in oil

• Nuts & Seeds

  • 1 cup Pine nuts

• Dairy

  • 1/2 cup Parmesan cheese

• Liquids

  • 1/4 cup Water

Found on afamilyfeast.com

Ingredients

• 2 pounds zucchini
• 1 red onion (about ½ pound)
• 2 cups tightly packed baby spinach
• 1 8.5-ounce jar sundried tomatoes in oil
• 1 cup pine nuts
• 1 cup loosely packed fresh basil leaves
• 1 tablespoon fresh thyme, plus one teaspoon for garnish
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1½ cups flour
• 1 ½ cups corn meal
• 1 teaspoon baking powder
• 2 eggs
• ½ cup sugar
• Approximately ½ cup extra virgin olive oil (or enough to add to the oil drained from jar of sundried tomatoes to equal 1 full cup), plus more for drizzling
• ¼ cup water
• ½ cup Parmesan cheese

Directions

• Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with pan spray.
• Slice zucchini into very thin slices and place in a large bowl. Slice red onion into very thin slices and add to zucchini. Add baby spinach to bowl.
• Drain oil from tomatoes into a cup measure and set aside. Cut tomatoes into quarters and add to bowl.
• Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to bowl and toss all ingredients.
• In a separate bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss to mix the ingredients.
• In that same small bowl, beat eggs and sugar and add to large bowl, mixing into ingredients.
• Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup and add to the large bowl mixing to combine.
• Finally, slowly mix in the water, only using enough to make a thin batter. You may not need all of the water.
• Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.
• When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top.
• Cut into squares and serve.