Scarpaccia (Zucchini Tart)

Scarpaccia is a traditional Italian recipe from the Tuscan region that’s somewhere between a savory zucchini tart and a thin, crispy pancake. Made with simple, fresh ingredients, it’s proof that some of the best recipes come from humble beginnings.

Ingredients

• 4 average-sized or 2 large green zucchini squash, very thinly sliced

• 1 medium onion, very thinly sliced

• 1 cup all purpose flour

• ¼ cup EVOO

• ½ cup grated parmesan cheese

• Fresh herbs: rosemary, basil, parsley

• Seasonings to taste: salt & pepper

• Reserved zucchini & onion water

• Equipment: Sheet pan/ baking dish, mandolin, cheesecloth (optional), large mixing bowl

Instructions

1. PREP YOUR VEGGIES: Using a mandolin, very thinly slice the zucchini & onion. Place in a colander (lined with a cheesecloth, optional) over a bowl. Salt generously & allow to settle for ~1+ hour (Squeeze/press occasionally). Reserve the liquid collected in the bowl.

2. Preheat your oven to 450°F.

3. In a large mixing bowl, combine all the ingredients, including the residual liquid from the zucchini & onion.

4. Spread evenly onto the sheetpan, and bake for 40 minutes. Allow to cool & crisp before slicing.