zucchini scarpaccia

zucchini scarpacciaScarpaccia (bad shoe in Italian) is a zucchini tart from Tuscany.  It’s a favourite food during carnival celebrations and is believed to have originated from retired sailors who used zucchini from their gardens. If you enjoy eating zucchini, click here for more recipes.

I made scarpaccia late last year but wasn’t pleased with the result.  I came across my notes the other day and decided to tweak the measurements.  Originally I did not salt the zucchini to release its juices.  Doing this made all the difference in the world.  The outside was crispy and the inside was soft.  Zucchini scarpaccia is robust enough to be reheated the next day.

you will need

1/4 cup olive oil
2 medium zucchini, thinly sliced (mandolin slicer works best)
1/2 cup flour
1 cup fine cornmeal
1 tablespoon dried oregano
1 1/2 cups grated Parmesan cheese
2 eggs
1/4 cup juice from zucchini slices


Salting draws out the liquid and leaves the zucchini soft and pliable.

Preheat oven to 425f.  Line a 13×9-inch baking dish with parchment paper. Add zucchini slices to the bowl. Sprinkle two tablespoons of sea salt over zucchini. Toss to combine and let sit for at least 15 minutes (the longer, the better).  After 15 or so minutes, grab the zucchini and squeeze over the bowl to catch the juice. Reserve 1/4 cup of the juice as you’ll need it for the batter.  Lay the zucchini slices on a paper towel.  Place another paper towel on top of the slices.  This will aid in soaking up any remaining moisture. Mix the flour, cornmeal, Parmesan, and oregano in a large bowl. Add the eggs, 1/4 cup olive oil and 1/4 cup zucchini juice. Mix well then fold in the zucchini slices.

Spread dough evenly over the base of the baking dish. Bake on top rack in the oven for 35 to 40 minutes or until golden and crisp. Remove from oven and allow to cool slightly before cutting into squares. Serve as is or on a plate with dressed arugula.

the culinary chase’s note:

You can also add finely sliced onions to the scarpaccia.  Enjoy!