Zucchini Scarpaccia

Method

1. Slice the zucchini thinly (use a mandoline or knife).
2. Slice the spring onions.
3. Clean and cut the zucchini flowers (remove the pistil).
4. Place zucchini, spring onions, and flowers in a colander. Add salt, mix, cover with parchment paper and a weight, and let drain for at least 30 minutes.
5. Squeeze the vegetables well, reserving the drained liquid.
6. Weigh the liquid (about 100 g) and add water to reach about 200 g.
7. In a bowl, whisk the liquid with flour and cornmeal (polenta flour). Add a little olive oil and mix until smooth.
8. Combine the batter with the squeezed vegetables and mix well.
9. Grease a baking dish with olive oil and sprinkle a pinch of salt on the bottom.
10. Pour the zucchini mixture into the dish and spread evenly.
11. Top with rosemary, pepper, and a little cornmeal.
12. Drizzle with olive oil.
13. Bake in a preheated static oven at 220°C (425°F) for about 40 minutes, or until golden and crispy. (Cooking time may vary depending on thickness; up to 1 hour for a thicker layer.)