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As summer rolls around, gardens burst with vibrant greens, and farmers' markets overflow with colorful produce. Amongst this bounty, zucchinis often take center stage, their abundance sometimes leaving us scratching our heads for creative ways to use them all. But fear not, for I bring you an innovative solution that not only celebrates the summer harvest but also champions sustainability: Zero Waste Zucchini Scarpaccia.
Recipe from @plantyou
1.Rather than letting those extra zucchinis languish in the fridge, this recipe encourages us to embrace them fully. Thinly slice your zucchini alongside an onion and let them sit with salt for a while. This simple step not only seasons the vegetables but also draws out excess moisture, ensuring a flavorful end result.
2. Once the zucchini and onion have had their salty soak, it's time to drain them. But hold on! Don't discard that precious zucchini water just yet. This liquid gold is packed with nutrients and flavor, making it the secret ingredient that sets this recipe apart. Instead, strain it through a cheesecloth and reserve it for later use in the batter.
3. Now comes the fun part – creating the batter. Combine flour, cornmeal, and your favorite spices, using the reserved zucchini water instead of plain old tap water. This not only adds depth of flavor but also reduces food waste by utilizing every part of the vegetable. Feel free to get creative with your spice selection, tailoring the dish to suit your taste preferences.
4. Once the batter is ready, mix it with the sliced zucchini and onion until everything is evenly coated. Transfer the mixture to a baking dish and pop it in the oven for around thirty minutes. Keep an eye on it to prevent over-browning, and revel in the tantalizing aroma that fills your kitchen as it bakes.
5. And there you have it – a delectable, waste-free creation that's as good for your taste buds as it is for the planet. Serve your zucchini scarpaccia warm, alongside a crisp side salad or as a unique appetizer to impress your guests.