Scarpaccia (Zucchini Tart) Recipe

Ingredients

• 4 cups zucchini, sliced in paper thin rounds
• 1 tsp sea salt
• 1/2 cup Tuscan Herb Olive Oil
• 1 8 oz jar sun-dried tomatoes in oil, drained and sliced
• 1 red onion, sliced paper thin
• 2 cloves garlic, minced
• 1 cup pine nuts
• 1 cup basil leaves, minced
• 1 tbsp thyme
• 1 1/2 cups flour
• 1 1/2 cups corn meal
• 2 tsp red pepper flakes
• 1 tsp baking powder
• 2 eggs
• 1/4 cup water
• 1 cup Parmesan cheese, shredded