Zucchini Scarpaccia

Directions

• Step 1 1. Preheat the oven to 425°F (190°C).
• Step 2 2. Thinly slice the zucchini and onion.
• Step 3 3. Add the thinly sliced zucchini and onions to a colander. Sprinkle them with salt and toss well. Weigh down the vegetables with a plate or a clean, heavy object. Allow the excess water to drain for 20-30 minutes.
• Step 4 4. In a separate bowl whisk the egg, pepper, garlic, oregano, almond flour, coconut flour, divided olive oil & mineral water.
• Step 5 5. Mix everything thoroughly until a well-combined mixture is formed.
• Step 6 6. Combine with prepared zucchini and onion and distribute on a sheet pan layered with a parchment paper.
• Step 7 7. Sprinkle 1 teaspoon of paprika on top, and the grated ¼ cup of parmesan cheese. It will give your Scarpaccia delightful taste and a golden, crispy crust.
• Step 8 8. Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the top turns golden brown and the scarpaccia is cooked.
• Step 9 9. Remove the scarpaccia from the oven and allow it to cool slightly. Drizzle with the remaining olive oil.
• Step 10 10. Cut it into desired portions and serve it as a side dish or as a main course alongside a fresh salad. This low-carb delight is perfect for lunch, dinner, or even as a snack with greek yogurt or pasta sauce.
• Step 11 Get creative with add-ins: Try adding sun-dried tomatoes, fresh basil, or parsley for a burst of flavour, or even a pinch of chili flakes for heat.