Crispy Zucchini and Red Onion Bake with Cornmeal

Name: Crispy Zucchini and Red Onion Bake with Cornmeal
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3 medium zucchinis (thinly sliced with a mandoline); 1/2 red onion (thinly sliced with a mandoline); 1 teaspoon salt; 1 cup all-purpose flour; 1/4 cup cornmeal (plus extra for dusting); 1/2 – 3/4 cup water; Olive oil; Fresh basil leaves (for topping)

Enjoy a light, crispy zucchini and red onion bake, perfectly seasoned and topped with fresh basil, ideal for a healthy snack or side dish.

Admin

Apr 27, 2025 - 19:32

Apr 27, 2025 - 19:35

Crispy Zucchini and Red Onion Bake with Cornmeal

Prep Time 20 min

Cook Time 40 min

Serving 4

Difficulty Easy

This Crispy Zucchini and Red Onion Bake is a delicious and healthy way to enjoy fresh vegetables. Thinly sliced zucchini and red onions are gently salted, releasing their moisture to create a wonderfully textured batter. Mixed with cornmeal and flour, and finished with a sprinkle of fresh basil, this oven-baked treat offers a crunchy, golden-brown finish without the need for deep-frying. It's perfect as a snack, appetizer, or side dish and tastes amazing both warm and at room temperature.

Ingredients

3 medium zucchinis (thinly sliced with a mandoline)
1/2 red onion (thinly sliced with a mandoline)
1 teaspoon salt
1 cup all-purpose flour
1/4 cup cornmeal (plus extra for dusting)
1/2 – 3/4 cup water
Olive oil
Fresh basil leaves (for topping)

Nutritional Information

Calories: 190

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 450mg

Total Carbohydrates: 27g

Dietary Fiber: 2g

Sugars: 3g

Protein: 4g

Show Nutrition Info

Directions

1. Prepare the Vegetables

In a large bowl, mix the sliced zucchinis and red onions together. Sprinkle 1 teaspoon of salt over the mixture and gently massage it with your hands. Let it sit for 10-15 minutes to draw out the moisture.

2. Drain and Save the Liquid

Using your hands, press the zucchini-onion mixture over a strainer or colander to extract as much liquid as possible into a bowl underneath. Set the vegetables aside and keep the drained liquid.

3. Make the Batter

In the reserved liquid, add the flour, cornmeal, and enough water to create a smooth, pourable batter—similar to pancake batter. Mix well, then fold in the drained zucchini and onion mixture.

4. Prepare the Tray

Preheat your oven to 200°C (390°F). Generously grease a baking tray with olive oil, then dust it with cornmeal.

5. Bake

Pour the batter onto the tray and spread it out evenly. Drizzle some more olive oil on top and sprinkle a little extra cornmeal for added crunch. Bake for 35-45 minutes, or until golden brown and crispy around the edges.