Turn a glut of courgettes into a moreish crunchy snack for pizza night

Scarpaccia is a crunchy polenta flatbread that makes clever use of seasonal courgettes and other summery toppings

Anyone who has ever grown courgettes will know that, come peak season, you have to get inventive with the abundance and come up with new ways to use them before they turn to marrows or perish and melt back into the soil. One fabulous way to cook up a glut is scarpaccia, an Italian classic that’s similar to farinata and a distant cousin of pizza. Thinly sliced courgettes are degorged by tossing them in sea salt to extract their juices, then, true to Italian thrift, the flavourful liquid is used to make a batter that’s then reunited with the courgettes before baking into a thin, crisp slice.