Tuscan Delight - Zucchini Scarpaccia Tart
This easy to make zucchini scarpaccia tart is savoury and delightful. The main ingredient, zucchini, contributes a mild, fresh flavour that is complemented by the richness of Parmesan cheese.
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 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 40-45 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.