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Preheat the oven to 425°F
Prep the veggies. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours
Thinly slice the onion and set aside
In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. Note: Since the zucchini has been pretty heavily salted, I do not add any more salt to the batter
Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup
Add the liquid to the flour mixture and mix well
Add the zucchini and the onions to the batter and toss to coat
Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly
Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal
Bake on the middle rack for 40 minutes
Remove from oven and let cool to room temperature before slicing