The Super Easy Zucchini Scarpaccia is a typical dish from Camaiore, a town in the Versilia area. It’s like a savory pie, but easier! Very tasty, being a dish of the Tuscan peasant cuisine, it doesn’t have a codified recipe. Here is mine, but as I will explain, it can be customized while keeping zucchini as a fundamental ingredient! Totally vegan, it allows sharing a perfect picnic dish or appetizer with those following this diet or having intolerances. If I piqued your interest, follow me!
For other tasty and quick recipes, check these out!
- Difficulty: Very Easy
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 90.38 (Kcal)
- Carbohydrates 14.67 (g) of which sugars 1.53 (g)
- Proteins 6.93 (g)
- Fat 1.47 (g) of which saturated 0.23 (g)of which unsaturated 0.89 (g)
- Fibers 3.38 (g)
- Sodium 1,951.65 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Super Easy Zucchini Scarpaccia Ingredients
The scarpaccia has zucchini as the main element, so it is a typical dish during zucchini harvest time. The ones I used are white and crunchy, very easy to find in Tuscany. With very little water compared to their other “sisters”, they allow for a perfect result. Nowadays, zucchini are always available. If you want to try making it with greenhouse ones, you need to consider that they are more watery and will therefore need more rest time.
- 2.2 lbs zucchini (with flower)
- 3.5 oz fresh spring onions (I used red ones, but white is better)
- 1.25 oz salt
- 2.6 oz chickpea flour
- 0.9 oz fioretto cornmeal
- A few sprigs thyme (fresh)
- 0.2 oz pepper
Tools
- 1 Food Processor
- 2 Bowls
- 1 Spoon
- 1 Plate
- 1 Colander
- 1 Baking Pan
- 1 Parchment Paper
Steps
Choose zucchini with flowers. Gently detach them and clean them with a damp cloth. Wash and remove the ends of the zucchini.
With a food processor or a mandoline, finely slice the zucchini into very thin rounds
On a cutting board, coarsely chop the zucchini flowers
Also coarsely chop the spring onions and combine everything in a large bowl.
Pour the salt into the bowl with the zucchini and spring onions.
Mix very well to distribute the salt evenly.
Cover with a plate and a weight to make the vegetables release as much water as possible. This essential step can last from at least one hour to two/three depending on how “watery” the zucchini are.
Drain the vegetables with a colander, shake off excess water and dry them well.
Meanwhile, in a bowl, combine the chosen flours. I used chickpea flour and fioretto cornmeal for a more grainy and crunchy note, but the choice is very vast, as we will see later!
Mix the vegetables and flour in a bowl to completely absorb the last water residues. If there should still be some, just add a little more flour,
Finish with a part of the oil.
Mix the whole mixture, which is now ready to be cooked.
On a baking sheet, place a piece of parchment paper and pour the mixture of the super easy zucchini scarpaccia over it. Make a very thin layer, spreading it as much as possible. Finish with the remaining oil and sprinkle with pepper
Bake at 392/428°F in a preheated static oven for at least 25 minutes or until golden brown and dry.
Sprinkle with wild thyme or basil, let rest for fifteen minutes, and then serve. The super easy zucchini scarpaccia is ready as an appetizer or snack, or a complete meal if legume flours are added.
The super easy zucchini scarpaccia can be stored covered in the fridge for a couple of days. Just reheat it in the oven to regain its crispiness. Have you ever tried it? Come tell me on Instagram!
FAQ (Questions and Answers)
What kind of flour can I use?
The traditional scarpaccia uses white flour, but you can use all kinds of flours: spelt, semolina, whole grain, legume flours, you can experiment to find a new flavor each time.
Can I substitute the zucchini?
This recipe can be made with any vegetable that has been previously “drained”; a nice variation could be with eggplants.
