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Prep Time:
30 mins
Cook Time:
40 mins
Stand Time:
15 mins
Cool Time:
5 mins
Total Time:
1 hr 30 mins
Servings:
12
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Ingredients
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1/4 cup olive oil, divided
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2 medium zucchini, thinly sliced with a mandolin
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2/3 cup thinly sliced sweet onion
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1 1/8 teaspoons salt, divided
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1 cup all purpose flour
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1/3 cup cornmeal
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1/2 teaspoon paprika
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1/2 teaspoon dried oregano
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1/2 cup water
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2 large eggs
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1/4 cup chopped fresh basil, plus more for garnish
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2 cloves garlic, minced
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2/3 cup freshly grated Parmesan cheese
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2 tablespoons cornmeal
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1/2 cup marinara sauce, warmed, for serving
Directions
Gather all ingredients.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Combine zucchini and onion slices in a large bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Transfer vegetable mixture to a colander and let stand in the sink to drain excess moisture, about 15 minutes. Thoroughly pat zucchini dry with paper towels. Wipe out bowl with paper towels.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Meanwhile, whisk together flour, 1/3 cup cornmeal, paprika, oregano, and remaining 1/8 teaspoon salt in the large bowl. Whisk in water, eggs, basil, garlic, and remaining 3 tablespoons olive oil.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Fold in zucchini and onions until fully combined.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil. Set aside.
Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with Parmesan cheese and top with 2 tablespoons cornmeal.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
Bake until golden and crispy, about 40 minutes. Let cool 5 minute Slice and garnish with additional fresh basil. Serve with marinara sauce.
Jake Sternquist / Food Styling: Charlie Worthington / Prop Styling: Gabriel Greco
I Made It
Nutrition Facts (per serving)
137
Calories
7g
Fat
13g
Carbs
5g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
137
% Daily Value *
Total Fat
7g
9%
Saturated Fat
2g
9%
Cholesterol
36mg
12%
Sodium
362mg
16%
Total Carbohydrate
13g
5%
Dietary Fiber
1g
4%
Total Sugars
2g
Protein
5g
9%
Vitamin C
5mg
6%
Calcium
69mg
5%
Iron
1mg
6%
Potassium
181mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
