Zucchini scarpaccia is a rustic, savory Italian tart and a great way to make use of zucchini. When scarpaccia is particularly thin and crispy, it’s similar to a flatbread.
Zucchini Scarpaccia
By:
Co+opRecipe Information
Total Time:
70 minutes; 15 minutes activeServings:
6Ingredients
- 1/2 cup extra virgin olive oil, divided
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup shredded parmesan cheese, divided
- 3 large eggs
- 12 ounces zucchini, thinly sliced
- 1/2 cup fresh basil, slivered
Preparation
- Preheat the oven to 375 F. Drizzle 2 tablespoons of the olive oil in a 9-inch round cake pan. Reserve.
- In a large bowl, combine the flour, cornmeal, salt and baking powder. Stir to mix, then stir in half the parmesan cheese.
- In a medium bowl, lightly whisk the eggs and whisk in ¼ cup of the olive oil. Stir into the dry mixture, then fold in half of the sliced zucchini.
- Spread in the pan, pressing to make a thin, even layer.
- Top with slivered basil, remaining zucchini slices, parmesan and the remaining 2 tablespoons of olive oil.
- Bake for 45 to 55 minutes, until golden brown and crisp.
Serving Suggestion
Scarpaccia is versatile! Serve for breakfast, snack or with a green salad for a light lunch.
Tips and Notes
Use a mandolin to create thin, uniform slices of zucchini.
Nutritional Information
400 calories, 23 g. fat, 100 mg. cholesterol, 570 mg. sodium, 39 g. carbohydrate, 2 g. fiber, 11 g. protein
