Zucchini Scarpaccia

Ingredients

• 1 medium (10- to 12-ounce) zucchini, sliced into 1/8-inch-thick rounds (see Cook’s Note)
• 1 small onion, thinly sliced
• 1/2 red bell pepper, diced
• Kosher salt
• 1 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1 teaspoon chopped fresh oregano leaves
• 1/4 teaspoon baking powder
• 2/3 cup grated Parmesan
• 4 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 cup corn kernels (from 1 small ear of corn)

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