How to Make Vegan Scarpaccia

Prep the Zucchini and Onion:

• Place the sliced zucchini and red onion in a bowl and sprinkle with salt. Mix well to coat everything. Place a heavy object, like a pot or pan with a can inside, on top of the veggies to help them release their liquid. Let it sit for 20 minutes.

Remove Excess Liquid:

• After 20 minutes, either use your hands to squeeze out as much liquid as you can, or transfer the zucchini and onion to a cheesecloth or clean kitchen towel. Squeeze out as much liquid as possible into a large bowl. Set the drained zucchini and onion aside.

Preheat the Oven:

• Preheat your oven to 400°F (200°C) and lightly spray a small baking sheet with oil. A 13 x 18-inch sheet works well.

Make the Batter:

• In the bowl with the reserved liquid, add the flour, nutritional yeast, minced garlic, chopped sun dried tomatoes, dried rosemary, dried basil, and cornmeal. Gently stir until a batter forms. Add ½ to ¾ cup of water, little by little, until the batter has a pancake-like consistency.

Combine Zucchini and Onions:

• Add the drained zucchini and onion mixture to the batter and stir until everything is evenly mixed.

Prepare for Baking:

• Pour the batter into the oiled baking sheet and spread it out evenly. Drizzle olive oil over the top.

Bake:

• Bake at 400°F (200°C) for about 35 minutes, or until the Scarpaccia is lightly crisped and golden brown. Serve with a sprinkle of chopped fresh basil leaves on top. For an extra decadent touch, drizzle a little extra virgin olive oil on top right before serving.

Store:

• Store any leftovers in an airtight container in the fridge for up to 4 days.

How to make vegan Scarpaccia in air fryer instructions:

• To bake vegan Scarpaccia in an air fryer, follow these steps to achieve a crispy, golden texture while keeping the inside tender:

Prepare the Batter:

• - Follow the standard recipe to mix the thinly sliced zucchini, red onions, and batter with flour, cornmeal, nutritional yeast, herbs, and water.

Preheat the Air Fryer:

• - Set your air fryer to 375°F (190°C) and let it preheat for about 3-5 minutes.

Line the Air Fryer Basket:

• - Lightly grease or line the air fryer basket with parchment paper to prevent sticking. If your air fryer has a non-stick basket, you can just spray it lightly with oil.

Spread the Batter:

• - Pour the batter into the lined basket or tray, spreading it out in an even layer. Don’t overcrowd—if your air fryer is small, consider baking the Scarpaccia in two batches to ensure it cooks evenly.

Air Fry:

• - Cook the Scarpaccia at 375°F (190°C) for about **15-20 minutes**. Check after 10 minutes to ensure even cooking. If the top isn’t crisping up, increase the heat to 400°F (200°C) for the final 5 minutes.

Check for Doneness:

• - The Scarpaccia should be golden brown and crispy on the edges when done. Use a fork or toothpick to check the center—it should be firm but still tender.

Cool and Serve:

• - Remove the Scarpaccia from the air fryer and let it cool for a few minutes. Slice and serve, garnishing with fresh basil if desired.