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Prep the veggies:- In a large bowl, combine the sliced zucchini and red onion. Sprinkle with 1 tsp of salt and gently massage the mixture with your hands. Let it sit for 10–15 minutes to draw out moisture.
Drain and reserve the liquid:- Using your hands, squeeze the zucchini-onion mix over a sieve or colander, collecting the liquid in a bowl beneath. Set the veggies aside and keep the liquid.
Make the batter:- In the bowl with the reserved liquid, add the flour, cornmeal, and enough water to form a smooth, pourable batter—like pancake batter. Mix until well combined, then fold in the drained zucchini and onion mixture.
Prepare the tray:- Preheat your oven to 200°C (390°F).- Grease a baking tray generously with olive oil, then dust it with cornmeal.
Bake:- Pour the batter into the tray and spread it evenly. Drizzle more olive oil on top and sprinkle with a touch more cornmeal for crispiness.- Bake for 35–45 minutes, or until golden brown and crisp on the edges.
Serve:- Let it cool slightly, then top with fresh basil leaves. Serve warm or at room temperature.