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Wash the courgettes and cut into very thin slices.
Add the onions, thinly sliced.
Season with 1 teaspoon of salt and a little ground black pepper.
Mix everything well with your hands for 5 minutes, until you notice the squash softens and starts to release water.
Move the vegetables into a colander, which is, then, placed in a bowl.
Arrange a plate over the zucchinis and add 1-2 kg of weight on top. Let sit like this for 2 hours on the kitchen table.
After this time, the zucchini juice will have drained into the bowl.
Add to this juice 120g of white flour, 40g of cornmeal and 1 tablespoon of olive oil.
Beat well with a whisk. If the batter is thick and dense, pour over about half a glass of water.
At the end, it should resemble a more liquid cream.
Pour this batter over the vegetables and mix very well.
Line a large oven sheet with baking paper, sprinkle and brush with olive oil.
Pour the scarpaccia mixture in the pan and spread evenly.
Also, it must be pressed thoroughly.
Remove the parchment.
Drizzle a little olive oil over the top.
Sprinkle with chopped rosemary, for a more authentic taste.
Bake in the preheated oven at 220 degrees C for 35-40 minutes or until it's nicely browned.
Let cool for at least 1 hour in the pan. Then, cut into squares and savour.