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  • 2 small zucchini and/or yellow squash
  • 1/2 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1-1/4 cups garbanzo bean flour
  • 1/4 cup plus 2 tablespoons Brothers Marketplace olive oil
  • 10 pitted Kalamata olives, halved
  • 2/3 cup crumbled feta cheese
  • 1/2 cup chopped mild red roasted peppers
  • 2 tablespoons chopped fresh Italian parsley


  1. Preheat oven to 500°. Shave zucchini with vegetable peeler into long, thin strips. Place zucchini in fine-mesh strainer over large bowl; sprinkle with 1/2 teaspoon salt. Let stand 30 minutes; squeeze out excess moisture.
  2. In large bowl, whisk garlic, flour, 1/4 cup oil and 1-1/4 cups water until smooth; cover with plastic wrap and let stand 30 minutes. Makes about 2 cups.
  3. Place 12-inch oven-safe skillet in oven; preheat 10 minutes. Add 1 tablespoon oil to skillet and swirl to coat; pour batter into skillet.
  4. Bake batter 6 minutes or until edges start to release from skillet. Drizzle socca with remaining 1 tablespoon oil; top with olives, cheese, peppers and zucchini. Bake 9 minutes or until cheese starts to brown. Cut into wedges; serve sprinkled with parsley.

  • 393 Calories
  • 30g Fat (7g Saturated)
  • 22mg Cholesterol
  • 753mg Sodium
  • 22g Carbohydrates
  • 4g Fiber
  • 11g Protein