Scarpaccia by @francescadzani

¼ cup + 2 tbsp. Garlicolio Garlic Extra Virgin Olive Oil, divided

12 oz zucchini, thinly sliced (preferably with a mandolin)

2 tsp kosher salt, divided

¾ cup (122 g.) Colavita Polenta

⅔ cup (80 g.) all-purpose flour

½ tsp red pepper flakes

1 oz Pecorino Romano, shaved

2 large eggs

Move oven rack to top third of the oven. Preheat oven to 425°F and oil a TKxTK sheet pan with 2 tbsp. garlicoilo.

In a large bowl, combine the zucchini and 1 tsp. salt. Place in a colander and set over the large bowl to drain, 30 minutes. Gently squeeze out water and pat dry. Save 1/4 c. zucchini water for mixture.

In another large bowl, combine Colavita polenta, flour, pecorino, 1 tsp. salt, and red pepper flakes. Add egg, 1/4 c. Colavita garlicolio, and 1/4 c. zucchini liquid. Press into the sheet pan and bake until golden brown and glistening on top, TK minutes. Cool for 10 minutes. Cut into 8 pieces.

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Scarpaccia by @francescadzani