Scarpaccia is a delightful Italian dish that offers a unique combination of flavours. The taste of scarpaccia can be described as savoury, earthy, and subtly sweet.
The main ingredient, zucchini, contributes a mild, fresh flavor that is complemented by the richness of Parmesan cheese. The zucchini becomes tender and slightly caramelized during baking, adding a hint of sweetness to the dish. The cornmeal and flour create a crispy crust that provides a pleasant contrast to the softness of the zucchini.
My first memory of scarpaccia
I first had this delightful zucchini treat at my good friend’s house years ago! Her Nona was visiting from Italy and made scarpaccia using the zucchini from my friend’s garden.
I couldn’t pinpoint if it was a quiche or a pizza. Turns out it is more of a tart! There are no eggs required so that throws out the quiche idea. It isn’t a pizza because it doesn’t require yeast! It’s on its own level!
I found myself asking my friend over the years what the hell was that delicious dish that your nona made with zucchini, and she couldn’t remember as her nona made so many delicious dishes using zucchini almost daily when zucchini was in season. Well, here it is and I am so glad to have finally figured it out and now writing the recipe here on my blog.
Ingredients:
- 2-3 medium zucchini sliced into coins
- 1-2 onions sliced
- 1 garlic minced
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasoning
- 1-2 tbsp. olive oil
- 1 cup water
- 1/2 cup grated Peccorino cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil leaves, chopped
Directions:
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Slice zucchini into coin shaped slices. Approximately 1/4 inch in size.
- Slice your onions thin.
- Saute zucchini and onions in a pan with a little oil for approximately 7-8 minutes.
- In a large mixing bowl, combine flour, corn meal, oil, garlic, Italian seasoning, water. salt and pepper. Whisk. Add in the sautéed zucchini and onion. Mix everything together.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Place the dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and the edges are crisp.
Remove the Scarpaccia from the oven and let it cool for a few minutes. Cut it into squares or rectangles to serve.
Scarpaccia is typically enjoyed warm or at room temperature as a side dish or a light main course. It can also be served as an appetizer or a snack. The tart has a delightful combination of flavours from the zucchini, Parmesan cheese, and herbs. Enjoy!
Some other great appetizer recipe to try!
Tuscan Delight - Zucchini Scarpaccia Tart
Ingredients
- 2-3 medium zucchini sliced into coins
- 1-2 onions sliced
- 1 garlic minced
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasoning
- 1-2 tbsp. olive oil
- 1 cup water
- 1/2 cup grated Peccorino cheese
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil leaves chopped
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- Slice zucchini into coin shaped slices. Approximately 1/4 inch in size.
- Slice your onions thin.
- Saute zucchini and onions in a pan with a little oil for approximately 7-8 minutes.
- In a large mixing bowl, combine flour, corn meal, oil, garlic, Italian seasoning, water. salt and pepper. Whisk. Add in the sautéed zucchini and onion. Mix everything together.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Place the dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and the edges are crisp.
- Remove the Scarpaccia from the oven and let it cool for a few minutes. Cut it into squares or rectangles to serve.