Socca with Zucchini and Olives


 

Socca with Zucchini and Olives

Ingredients

1 cup chickpea flour (such as Bob's Red Mill) (about 3 1/4 ounces)

1 cup lukewarm water

2 ½ tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

Canola oil, for brushing

1 small zucchini (about 6 ounces), shaved lengthwise with a vegetable peeler

1 small yellow squash (about 5 ounces), shaved lengthwise with a vegetable peeler

⅓ cup pitted Niçoise or kalamata olives, chopped

⅓ cup sliced (1/4- to 1/2-inch pieces) fresh chives

1 ½ tablespoons fresh lemon juice (from 1 lemon)

1 teaspoon fresh oregano leaves

Shredded ricotta salata cheese, for garnish

Directions

Preheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room temperature 10 minutes.

Carefully remove hot skillet from oven; lightly brush skillet with canola oil. Pour flour mixture into prepared skillet. Return to oven, and bake at 450°F until socca is set and lightly browned around edges, about 12 minutes.

Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Set aside until ready to serve.

Invert socca onto a clean work surface. Top with zucchini mixture, leaving a 1-inch border; sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices. Serve immediately.

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