Scarpaccia (Italian Zucchini Tart)
from https://www.kingarthurbaking.com/

The answer to every gardener’s midsummer zucchini overload, scarpaccia transforms the humble zucchini into something unexpectedly irresistible. In our recipe, which was inspired by Federica Buccoli’s, thin slices of zucchini are salted and pressed to draw out moisture, then tossed with flour, cornmeal, Parmesan, and spices before they’re baked into a golden, crunchy tart. Serve the scarpaccia on its own or pair it with a bold dip — think green goddess, hummus, romesco, or simply Greek yogurt mixed with lemon, olive oil, and fresh herbs. Rustic and deeply satisfying, this is zucchini at its best.

Giada De Laurentiis likes to serve hers topped with flaky salt, a little squeeze of lemon juice, and arugula, if desired. Taste and add more salt, pepper and crushed red pepper flakes, if needed. 

FMM: This turned out nice and crisp, and even though I can taste a bit of heat from the smoked paprika, it tasted mostly like zucchini. I thought the Parmesan flavor would have come out more. I found on the Internet that Giada De Laurentiis uses more Parmesan than this recipe. Her recipe calls for 1 1/2 cups Parmesan cheese for 2 large zucchini, 3 1/2 packed cups. She also doesn't add any regular flour; instead 1/2 cup rice flour. Same amount of cornmeal. She also adds 1 1/2 teaspoon oregano to the mixture and squeezes lemon juice on it when eating it, which I think would add a lot of flavor. Maybe cut back on the flour, or try making rice flour, and add more Parmesan.

Make 1/2 recipe in a 9" x 13" cake pan.

3 to 4 small to medium zucchini (about 500g)
1 medium onion (about 170g)
1 1/4 teaspoons table salt, divided (skip the 1/4)
2 tablespoons (25g) olive oil, divided
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (156g) yellow cornmeal
1/2 cup (50g) Parmesan cheese, grated
1/4 cup (28g) cornstarch
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (and/or red pepper flakes)
water, as needed

Using a mandolin or sharp knife, slice the zucchini and onion as thinly as possible. Place the vegetables in a medium bowl, then add 1 teaspoon of the salt and use your hands to massage it into the vegetables.

Transfer the mixture to a fine mesh sieve set over a bowl. Place a small plate on top and add a heavy weight on top, like a large can of tomatoes. Drain for at least 1 hour, or up to 3 hours. (Reserve the drained liquid for step 5.)

When you’re ready to bake, preheat the oven to 450°F with a rack in the center. Line a baking sheet with parchment, drizzle 1 tablespoon (12g) of the olive oil over the parchment, then use a pastry brush or your fingers to spread it evenly. (Be sure to coat the sides of the pan too.) [A baking sheet is 13" x 18". To make just 1/2 recipe use a 9" x 13" cake pan, which is exactly half the size]

In a large bowl, combine the flour, cornmeal, Parmesan, cornstarch, spices, and the remaining 1/4 teaspoon salt. [Skip the salt, Parmesan is salty enough]y

In a liquid measuring cup, measure the drained liquid from the vegetables, then add enough water to equal 1 1/4 cups plus 1 tablespoon (300g). Add the remaining 1 tablespoon (12g) olive oil and stir to combine.

Pour the wet ingredients into the dry ingredients and stir until smooth. [I had to add more water. One web site said the batter should be like pancake batter.] Add the vegetables and stir until they’re evenly distributed.

Transfer the mixture to the prepared pan, then use wet hands to distribute it as evenly as possible, all the way to the edges of the pan. The mixture will be very thin.

Bake the scarpaccia for 28 to 32 minutes, until golden brown.

Remove it from the oven and carefully invert it onto a metal, oven-safe cooling rack. Peel away the parchment, then return the scarpaccia, still upside-down on the cooling rack, to the oven and bake until deeply colored and crisp, about 10 to 15 minutes.

Remove from the oven and cool briefly, about 10 minutes. For the neatest presentation, flip the scarpaccia back over so that it's right-side up, then slice and serve. Giada De Laurentiis serves hers topped with flaky salt, a little squeeze of lemon juice, and arugula, if desired. Taste and add more salt, pepper and crushed red pepper flakes, if needed. 

Scarpaccia is best eaten warm; store leftovers in an airtight container at room temperature for several days.

Yield: one 13" x 18" tart (1/2 recipe = 9" x 13" inch pan)