4 star :: follow the directions! keto / paleo option too
This was really good! I would suggest not skipping any other steps for the perfect texture. I used cauliflower flour and the leftovers I made into a keto lasagna with roasted cherry, tomato wine Ragu sauce. 
Scarpaccia, a delicious Tuscan Crispy Zucchini Tart also known as Crispy Zucchini Focaccia*
Nutritional value: 19.6 g dietary fiber, 42.2 g protein, 815 g veggies
Prep: <15 min Drain time: 2 h Oven time: 35 min Serves: 2-8 (main-snack)*
Ingredients:
•2 large zucchini (around 1½ pound/700 g), thinly sliced into rounds
•1 red onion, thinly sliced
•1 tsp sea salt
•2 tbsp olive oil + extra for greasing
•1 cup/120 g all-purpose flour. I used Cauliflower Flour (cassava or almond would work)
•⅓ cup/50 g medium coarse corn meal (polenta) + extra for on top (I OMIT)
•½ tsp of each: sea salt, black pepper, dried rosemary, garlic powder and chili flakes (the latter is optional)
•15 g freshly grated parmesan. Sub with nutritional yeast for a dairy free or plant-based version
•2 tbsp (18 g) pine nuts (optional)
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Garnish (all optional): fresh basil and freshly grated parmesan (or nutritional yeast)
*
Method:
-Place zucchini and onion slices in a sieve or cheese cloth, sprinkle with 1 tsp salt and toss to coat. Place a plate on top for weight so the veggies can release excess liquid. Then place the sieve/cloth in a bowl to collect the drained liquid and set aside for 2 h or overnight. Squeeze out any excess liquid and set aside. You should have little bit over 1 cup/240 ml of liquid. Add flour, corn meal, cheese, seasonings and 1 tbsp oil to the bowl and mix until combined and a pancake like batter is formed. Now fold in the drained zucchini and onions until everything is coated
-Preheat oven to 420°F/220°C and grease (with olive oil) a 10x15in/25x40cm metal baking pan generously. Pour batter into the baking pan and spread into a thin even layer. Sprinkle extra corn meal and pine nuts on top followed by a drizzle extra olive oil (1 tbsp) and bake for 35 min until set, golden and crispy. Remove from oven and let it cool for 15 min. Then garnish with basil leaves and extra grated Parmesan and slice it up. Serve with a salad on the side for a complete meal or just as is as a gut friendly snack
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