Preparation Steps

• Slice zucchini and onion thinly. Combine in a bowl with 1 teaspoon salt and massage into vegetables.
• Transfer mixture to a fine mesh sieve over a bowl and weigh down. Drain for 1 to 3 hours.
• Preheat oven to 450°F. Prepare a baking sheet with parchment and drizzle 1 tablespoon olive oil.
• In a large bowl, mix flour, cornmeal, Parmesan, cornstarch, spices, and ¼ teaspoon salt.
• Measure the drained liquid and add water to total 1 ¼ cups plus 1 tablespoon. Stir in 1 tablespoon olive oil.
• Combine wet ingredients with dry ingredients until smooth, then add vegetables and mix evenly.
• Transfer mixture to prepared pan, spreading it evenly to the edges.
• Bake for 28 to 32 minutes until golden brown.
• Invert onto a cooling rack, remove parchment, then return to oven to bake for an additional 10 to 15 minutes.
• Cool for 10 minutes, then flip to right-side up, slice, and serve.
• Best enjoyed warm; store leftovers in an airtight container.