Scarpaccia

Step 1

Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with non-stick cooking spray.

Step 2

Slice zucchini into very thin slices and place in a large bowl. Slice red onion into very thin slices and add to zucchini. Also add baby spinach to bowl.

Step 3

Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters and add to bowl with other vegetables.

Step 4

Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.

Step 5

In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients.

Step 6

In that same smaller bowl, beat eggs and sugar and add to the large bowl, mixing into ingredients.

Step 7

Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine.

Step 8

Finally, slowly mix in the water to the large bowl, only using enough to make a thin batter. You may not need all of the water.

Step 9

Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.

Step 10

When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top.

Step 11

Cut into squares and serve.