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
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.
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.
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.
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.