Description
Scarpaccia is a delightful Italian zucchini tart that is perfect for showcasing the fresh flavors of summer. This savory dish features thinly sliced zucchini, Parmesan cheese, and a hint of red onion, all baked into a golden, satisfying tart. Serve it warm or at room temperature as a side dish or light main course.
Ingredients
Scale
Zucchini Mixture:
- 2 medium zucchini, thinly sliced or grated
- 1/2 small red onion, thinly sliced
Batter:
- 1/2 cup all-purpose flour
- 2 tbsp cornmeal (optional, for texture)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 1/4 cup olive oil
- 1/4 cup milk
Instructions
- Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a 9-inch tart pan with olive oil. Salt zucchini slices, squeeze out moisture after 15–20 mins.
- Mix Dry Ingredients: Combine flour, cornmeal, Parmesan, parsley, salt, and pepper.
- Combine Wet Ingredients: Beat eggs with olive oil and milk.
- Combine & Bake: Mix wet into dry, fold in zucchini and onion. Bake for 35–40 mins until golden and set.
- Serve: Cool slightly before slicing and serve warm or at room temperature.
Notes
- Scarpaccia can be savory or slightly sweet depending on the region in Italy.
- For a crispier bottom, preheat the baking dish before adding the batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
