Prepare the vegetables

• Slice the zucchini and onion thinly
• Toss with salt and let sit to release water

Make the batter

• Add the flour, olive oil, pepper and water to the vegetables
• Mix into a thick, spreadable batter

Bake the scarpaccia

• Spread the batter evenly in an oiled baking dish
• Bake until golden and crispy

Cool and serve

• Let cool slightly in the dish
• Cut into squares and serve