Zucchini on Socca w Olives

Preheat oven to 450°F. Place a 12-inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until completely smooth, about 30 seconds. Let stand at room temperature 10 minutes. Carefully remove hot skillet from oven; lightly brush skillet with canola oil. Pour flour mixture into prepared skillet. Return to oven, and bake at 450°F until socca is set and lightly browned around edges, about 12 minutes. Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Set aside until ready to serve. Invert socca onto a clean work surface. Top with zucchini mixture, leaving a 1-inch border; sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices. Serve immediately.

1 cup chickpea flour (such as Bob’s Red Mill) (about 3 1/4 ounces)
1 cup lukewarm water
2 ½ tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
Canola oil, for brushing
1 small zucchini (about 6 ounces), shaved lengthwise with a vegetable peeler
1 small yellow squash (about 5 ounces), shaved lengthwise with a vegetable peeler
⅓ cup pitted Niçoise or kalamata olives, chopped
⅓ cup sliced (1/4- to 1/2-inch pieces) fresh chives
1 ½ tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon fresh oregano leaves
Shredded ricotta salata cheese, for garnish