Scarpaccia

2 -3 Zucchini, sliced very thin
1-2 Onion, sliced thin
1 tsp. Salt
1 cup Flour
1/3 cup Yellow Cornmeal

1 cup water
1/2 tsp. Salt
1/2 tsp. Pepper
1 - 2 Tbsp. Olive oil
Olive Oil
Corn meal
Fresh Basil or  Rosemary

Slice zucchini very thin. Add salt and allow to drain. Press any remaining moisture out with a clean kitchen towel. Sauté onions and zucchini with a little olive oil until almost tender. Mix flour,  cornmeal, water,  salt and pepper into a thin better. Add all the onions and zucchini and mix thoroughly . Line a large sheet pan with parchment paper and oil with olive oil.  Press zucchini mixture to cover and compress well. Adding a piece of parchment paper on top and pressing works well. Sprinkle with a little more cornmeal, some olive oil and fresh basil or rosemary and bake at 400 degrees 30-40 minutes.  Allow to cool at least an hour to crisp up, and slice into squares.