Italian Zucchini Scarpaccia

Scarpaccia is a kind of rustic Italian tart (originating from the beautiful Tuscany region) that is usually baked extremely thin and crispy. This traditional recipe is naturally vegan and incredibly good. It is the perfect savory treat when you have a bounty of fresh zucchini from the garden that needs to be used.

Why This Recipe Works

In terms of texture and taste, scarpaccia is very similar to zucchini pancakes, but it bakes much thinner, crispier, and without the need for eggs. By drawing the natural juices out of the zucchini with salt and a weight, we use that very same flavorful liquid to hydrate our flour and cornmeal batter—meaning zero wasted flavor!

Chef's Pro-Tips

• Use a mandoline slicer: For the best texture, slice your zucchini as uniformly thin as possible. A mandoline makes this incredibly quick and precise.
• Don't skip the resting time: Pressing the zucchini for 2 hours is crucial. It extracts the essential liquids needed to make the batter without adding extra water.

Instructions

1. Wash the courgettes and cut into very thin slices. A mandoline slicer is highly recommended to get thin and uniform slices quickly and easily.
2. Add the thinly sliced onions to the zucchini.
3. Season with 1 teaspoon of salt and a little ground black pepper.
4. Mix everything well with your hands for 5 minutes, until you notice the squash softens and starts to release water.
5. Move the vegetables into a colander, and place the colander inside a large bowl.
6. Arrange a plate over the zucchinis and place a heavy weight (like a couple of large cans or jars) on top of the plate. Let sit for 2 hours on the kitchen counter to press the juices out.
7. After 2 hours, the zucchini juice will have drained into the bottom bowl. Keep this juice!
8. To the extracted zucchini juice, add the white flour, cornmeal, and 1 tablespoon of olive oil.
9. Beat well with a whisk. (If the batter is too thick and dense, pour in about half a glass of water, though the natural juices should suffice). At the end, it should resemble a liquid cream.
10. Pour this batter over the pressed vegetables and mix very well.
11. Line a large baking sheet with baking paper, sprinkle and brush with olive oil.
12. Pour the scarpaccia mixture into the pan and spread it out evenly.
13. Press the mixture thoroughly so it is compact and thin. You can use a spoon or lay another sheet of parchment over the mixture and press down with your palms.
14. Drizzle a little more extra-virgin olive oil over the top.
15. Sprinkle with the chopped rosemary for an authentic taste.
16. Bake in a preheated oven at 220°C (425°F) for 35-40 minutes or until it's nicely browned. (If your oven has a fan/convection setting, turn it on for an extra crispy tart!)
17. Let it cool for at least 1 hour in the pan, then cut into squares and enjoy.