Description
Scarpaccia is a delightful Italian zucchini tart that combines thin slices of zucchini and red onion with a flavorful batter, baked to crispy perfection. This savory dish is versatile and can be enjoyed as an appetizer, side dish, or light lunch.
Ingredients
Scale
Zucchini Mixture:
- 2 medium zucchini, thinly sliced
- 1 small red onion, thinly sliced
- 1 teaspoon salt
Batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional)
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil or parsley
- 1/2 cup water
- 2 tablespoons olive oil, plus more for drizzling
- Flaky sea salt for topping (optional)
Instructions
- Prepare Zucchini and Onion: Place zucchini and red onion in a colander, sprinkle with salt, and let sit for 20–30 minutes. Squeeze out excess moisture.
- Preheat Oven: Preheat oven to 400°F and oil a 9×13-inch baking pan.
- Make Batter: In a bowl, combine flour, cornmeal, Parmesan, pepper, and herbs. Stir in water and olive oil. Fold in zucchini and onion.
- Bake: Spread mixture in the pan, drizzle with olive oil, and bake for 35–40 minutes until golden.
- Serve: Cool slightly, slice into squares, and serve warm or at room temperature.
Notes
- Scarpaccia is thin and crispy, perfect for various meal occasions.
- Can be made ahead and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 3g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg
