The farinata with zucchini and onions is an easy and tasty main dish, the classic chickpea farinata is enriched with vegetables and with that crispy crust it’s truly delicious. You can serve the farinata with zucchini and onions also with an aperitif cut into slices or cubes.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2/4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the ingredients, I made small modifications to the basic farinata recipe that I usually prepare, which you can find in the links above.
- 5.6 oz chickpea flour
- 1.3 cups water
- 1 tsp salt
- 1 tsp extra virgin olive oil
- to taste cornmeal (if you want it crunchy)
- 2 zucchini
- 1 red onion
- 1.8 oz Asiago cheese in pieces (optional)
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Reusable Fabric Cover
- 1 Whisk
- 1 Bamboo Cutting Board
- 1 Vegetable Knife
- 1 Casserole
- 1 12-inch Baking Pan
- 1 Oil Sprayer
Steps
Prepare the batter: in a bowl, combine the chickpea flour, water, oil, and salt. Mix well, cover (I use convenient reusable covers, but if you have bowls with lids, even better) and store in the refrigerator for one or two hours.
While the batter rests, wash the zucchini, dry them, remove the ends, and slice them into rounds. Cook them in a pan with the tablespoon of oil and season with salt. Thinly slice the red onion and grate the fresh Asiago cheese.
After the resting time, add the zucchini, onions, and cheese to the batter. Mix to combine all the ingredients. Pour the batter into a lightly greased 12-inch baking pan. Sprinkle the cornmeal (instant polenta works too). Bake in the oven at 356°F for 50 minutes and then, if needed, another 10 minutes with the grill on.
Notes
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If you prefer a thicker farinata, you can use a smaller pan (10-11 inches), but check the cooking times as it might take a bit longer.
