Start by grating the carrots and zucchini. Place the courgettes in a cheesecloth or clean kitchen towel and add a pinch of salt and let sit for 10 minutes, then squeeze them to remove the excess water.

Try and get as much water out as possible, this will ensure it stay crispy and not soggy and that the vegetables don’t release too much water while cooking.

Preheat the oven to 200C/392 F (fan)

Add the grated carrot and courgettes to a bowl, add sliced onion, season with dry herbs, salt and pepper and add plain flour and corn meal.

Mix to combine, it will remain dry, then slowly add water (you can use the courgette draining water), the mixture should be thick.

If it’s too watery (it also depends in how much water is left in the vegetables), add more flour. If it’s too liquid, it will remain soggy. The ideal texture is like a wet bread dough.

Place baking paper on a baking tray, add some olive oil and spread the mixture all over the paper creating an even layer.

It’s important that it is even otherwise some part will burn.

Bake until crispy, for 40-50 minutes. To get the crunchy bottom, move the tray at the bottom of the oven for the last 10 minutes.

If the top is getting burnt while the center is still not ready, cover it with some baking paper.