Somewhere between a pancake, flatbread, and savory tart, zucchini scarpaccia is one of summer's best-kept secrets. Thinly sliced zucchini, sweet onions, and a simple batter bake into a golden, crispy-edged slice that's perfect alongside brunch, as an appetizer, or with a fried or jammy Nellie’s Free Range on top for an easy meal. A blend of rice flour and cornmeal gives this version an irresistibly crisp texture.

Instructions

1. Preheat the oven to 450°F. Generously coat a quarter sheet pan or 9 x 13-inch baking pan with olive oil.
2. Add the zucchini, onion, and salt to a large bowl. Toss to combine and let sit for 20 minutes. Transfer to a clean kitchen towel and gently squeeze out excess moisture.
3. In the same bowl, whisk together the rice flour, cornmeal, baking powder, pepper, Pete & Gerry's Organic Eggs, Parmesan, olive oil, water, and thyme until a smooth batter forms.
4. Fold the zucchini and onion into the batter until evenly coated.
5. Spread the mixture into the prepared pan in a very thin, even layer, about ¼-inch thick. The thinner the layer, the crispier the finished scarpaccia.
6. Drizzle lightly with a little more olive oil.
7. Bake for 30 to 35 minutes, rotating halfway through, until deeply golden with crisp edges.
8. Let cool for 5 to 10 minutes before slicing into squares or wedges. Finish with flaky sea salt and fresh basil, if desired. 

Tips

• A mandoline slicer makes it easy to get paper-thin zucchini and onions for the best texture.
• Don't skip salting and squeezing the zucchini. Removing excess moisture is the secret to a crispy scarpaccia.
• For even more color, broil for the last 1 to 2 minutes, watching closely.

Serving Suggestions

• Top each slice with a fried or jammy Pete & Gerry's Organic Egg.
• Pair with burrata and basil for an easy summer lunch.
• Serve alongside grilled chicken, fish, or a crisp green salad.
• Enjoy leftovers at room temperature for a picnic or packed lunch. 

Pete & Gerry's Tip 💙☀️

For an extra-special brunch, top warm slices with a jammy Pete & Gerry's Organic Egg, a drizzle of good olive oil, and plenty of cracked black pepper. The rich yolk makes the crispy zucchini even more satisfying.