Zucchini Scarpaccia

By: 

Co+op

Recipe Information

Total Time: 

70 minutes; 15 minutes active

Servings: 

6

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.

Ingredients

• 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

1. Preheat the oven to 375 F. Drizzle 2 tablespoons of the olive oil in a 9-inch round cake pan. Reserve.
2. In a large bowl, combine the flour, cornmeal, salt and baking powder. Stir to mix, then stir in half the parmesan cheese.
3. 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.
4. Spread in the pan, pressing to make a thin, even layer.
5. Top with slivered basil, remaining zucchini slices, parmesan and the remaining 2 tablespoons of olive oil.
6. 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

Tags: baking, basil, breakfast and brunch, eggs, italian, kid friendly, lunch, parmesan, snacks, summer, vegetables, vegetarian, zucchini