The 5-Ingredient Tuscan Zucchini I Make at Least Once a Week

Ingredients

• 2 large zucchini (little over 1 pound), sliced into 1/4-inch thick rounds
• 1/2 medium red onion, thinly sliced
• 1 1/2 teaspoons salt, divided
• 3/4 cup medium grind cornmeal, plus more for finishing
• 1/3 cup rice flour
• Olive oil, for drizzling

Instructions

1. Salt and drain the zucchini and onion: Place the zucchini and onion in a large colander, sprinkle with 1 teaspoon of salt, and toss to combine. Place the colander over a large bowl to collect any liquid (you’ll use it later when you make the batter). Weigh down the zucchini mixture with a plate or bowl that fits inside the colander and something heavy, like a couple of cans or jars. Set aside for at least 1 hour and up to 3 hours. Play with your kids, go to the park, or finish the laundry.
2. Preheat the oven to 400°F. When you’re ready to cook, preheat the oven. Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.
3. Dry the zucchini: Remove the weights and plate from the zucchini and squeeze the excess water out, pressing the zucchini into the colander over the bowl below. Pour the zucchini water into a measuring cup. Measure out 1/2 cup, discarding any extra or adding water if you don’t have enough, and add back to the bowl. For an extra crispy crust, place the zucchini and onions in a piece of cheesecloth and squeeze out even more liquid.
4. Make the batter: Add the cornmeal, rice flour, and the remaining 1/2 teaspoon of salt to the bowl with the 1/2 cup of zucchini water and whisk everything together to form a crumbly batter. Transfer the squeezed zucchini and onions to the batter and stir with a rubber spatula until the zucchini is well-coated.
5. Transfer to the pan: Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out. Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.
6. Bake: Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes. Set aside to cool for 10 or so minutes, then carefully transfer the tart to a cutting board, using the parchment as handles, and cut into desired serving size. Serve immediately. Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between. It’ll keep for up to 4 days. Love the recipe? Leave us stars and a comment below!