Socca with Roasted Zucchini and Green Onions
Socca is Chickpea Flour Flatbread
Socca with Roasted Zucchini and Green Onions serves: 2 (2 wedges per serving)
Prep Time: 10 minutes | Cook Time: 35 minutes | Rest Time: 20 minutes | Total Time: 1 hour 5 minutes
Ingredients:
- 1 1/4 cups (115 g) chickpea flour
- 1 1/4 cups (300 ml) water
- 2 Tbsp + 1 tsp olive oil, divided
- 1 tsp salt, divided
- 1/2 tsp Italian seasoning
- 1 medium zucchini, sliced into 1/4-in (6-mm) rounds (about 2 cups [226 g])
- 1 Tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 cup (50 g) thinly sliced green onions (about 3 green onions, white and light green parts only)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together chickpea flour, water, 1 tsp oil, 3/4 tsp salt and Italian seasoning to form socca (flatbread) batter. Let sit for 20 min.
- While socca batter sits, cook zucchini. In a medium bowl, place sliced zucchini and toss to coat with 1 Tbsp oil, remaining 1/4 tsp salt, nutritional yeast and garlic powder. Arrange slices on prepared baking sheet and cook for 20 min, turning once halfway. Remove zucchini from oven and set aside; keep oven heated to 400°F (205°C).
- In a 12-in (30-cm) cast iron skillet or oven-safe nonstick pan, heat remaining 1 Tbsp oil over medium-high heat. Pour in socca batter and cook for 5 min, or until surface bubbles and is mostly set. Remove from heat and arrange zucchini slices evenly over the top of the socca. Sprinkle green onions over the top and place entire skillet into oven for 8–10 min, or until socca is lightly golden around the edges. Carefully remove skillet from oven and cut socca into 4 wedges. Enjoy immediately, or at room temperature.
Notes:
Storage tip: Socca will keep in an airtight container in the refrigerator for up to 5 days, or tightly wrapped and frozen for up to 3 months.
Reheating tip: Socca can be reheated in the oven or toaster oven on a baking sheet at 375°F (190°C), until warmed through and crisp on the edges.
Other recipe notes: This recipe serves 2 as a main course, but will serve 4 as a first course or as a side dish.
Nutrition Information Per Serving:
401 calories, 20.2 g total fat, 2.7 g saturated fat, 3.6 g polyunsaturated fat, 12.5 g monounsaturated fat, 0 mg cholesterol, 1230 mg sodium, 867 mg potassium, 39.8 g total carbohydrates, 8.9 g fiber, 8.3 g sugar, 16.7 g protein, 7% calcium, 22% iron
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