Tomato Tomatoe

italian zucchini scarpaccia

Scarpaccia originated on the Tuscan coast in the town of Viagreggio, Italy. Scarpaccia is a traditional flatbread that can be made using savoury or sweet ingredients. The name scarpaccia translates to “old shoe” because scarpaccia is thin and resembles the soles of an old pair of shoes. It’s a simple dish that’s crisp on the outside and tender on the inside. It’s extremely simple to make and I love making it during the summer months when zucchini is at it’s peak. My family is from the Abruzzo region so growing up this isn’t a dish that we typically had. I actually first saw this recipe on social media and I thought it looked incredible. After making it multiple times, I can confirm that this is an Italian dish that you won’t want to miss.

I love this recipe because it’s a great way to use up any summer zucchini that you may have. It makes for a great snack or breakfast. This zucchini scarpaccia is light, crisp and seriously addicting! Zucchini works so well in this because it’s mild in flavour and it’s a great way to highlight summer fresh zucchini.

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italian zucchini scarpaccia

Ingredients

• 1 medium zucchini or two small, sliced thin
• 1/2 white onion, sliced thin
• 1/4 cup olive oil + additional for drizzling
• 1/4 cup zucchini water
• 2 tsp salt, divided
• 1/2 cup All Purpose flour
• 1 cup fine cornmeal
• 1 1/2 cups freshly grated Parmigiano Reggiano
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp fresh cracked pepper
• 2 large eggs

Directions

1. Slice the zucchini thin and place in a bowl with 1 tsp salt. Toss the zucchini rounds in the salt and allow the zucchini to release it’s water. Set aside for 15 minutes. After 15 minutes, add the zucchini to a clean kitchen towel and ring out the excess water into a bowl. Set the zucchini aside. Reserve the water for later.
2. Preheat the oven to 425 degrees F.
3. To a medium size bowl add the flour, cornmeal, spices, eggs, olive oil, zucchini water and about 1 cup of the Parmigiano Reggiano. Mix to combine. The batter should be very thick. Add the zucchini and onions. Mix to combine.
4. Line an 11 x 9 baking sheet with parchment paper. Brush the parchment paper with olive oil. Pour in the batter and carefully spread it out into a thin layer. Drizzle the top with olive oil and add the remaining Parmigiano Reggiano.
5. Bake in the oven for 30-35 minutes until the scarpaccia is golden. Let cool before slicing.