Zucchini & Lemon Soccata

Serves 2.

INGREDIENTS:
1/2 cup chickpea flour
1/2 cup water
2 teaspoons olive oil, plus more as needed
1/2 teaspoon kosher salt
1-1/3 cups grated zucchini (about 1 zucchini)
1 teaspoon grated lemon zest
2 scallions, thinly sliced
A large pinch of Aleppo pepper (optional)

DIRECTIONS:

• In a medium bowl, whisk together the chickpea flour, water, and kosher salt.

• Stir in zucchini, lemon zest, scallion, and Aleppo pepper (if using).

• Heat an 8-inch nonstick skillet over medium-high heat. Add about 1 tablespoon olive oil, and pour in half the batter. Cook for about 4 minutes, or until the bottom is starting to crisp, then flip the pancake for 3 more minutes or so on the other side.

• Transfer to a plate and cook the remaining batter.

*Adapted from Gwyneth Paltrow