Scarpaccia di Zucchine
Scarpaccia is a traditional Italian zucchini tart that's perfect for summer, when zucchini is at its peak. Thinly sliced zucchini is mixed with a light batter, then baked until crisp and golden around the edges with a tender, creamy center. After plenty of recipe testing, this version has the perfect texture and couldn't be easier to make!
Servings: 6
Calories: 272kcal
Ingredients
- 1 ½ pounds zucchini medium size, sliced paper thin on a mandoline
- 1 yellow onion medium size, halved and sliced paper thin
- 1 teaspoon kosher salt
- 5 tablespoons extra virgin olive oil divided
- 2 tablespoons fine cornmeal for the pan
- 1 cup reserved zucchini liquid, plus water as needed
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ cup Parmigiano Reggiano finely grated (1 ½ ounces), plus more for topping
- ½ teaspoon freshly ground black pepper
- flaky sea salt for finishing (optional)
Instructions
- Toss the zucchini and onion with the kosher salt in a large bowl. Let stand for 30 minutes, tossing once or twice, until softened and the zucchini has released its liquid.1 ½ pounds zucchini, 1 yellow onion, 1 teaspoon kosher salt
- Transfer the zucchini and onion to a colander set over a bowl. Let drain for 5-10 minutes, pressing gently to remove excess liquid without squeezing the vegetables dry. Reserve the liquid.
- Heat the oven to 450°F.
- Brush an 18 x 13-inch half sheet pan with 2 tablespoons of olive oil. Sprinkle evenly with the cornmeal, then tilt the pan to coat the bottom.5 tablespoons extra virgin olive oil, 2 tablespoons fine cornmeal
- Measure the reserved zucchini liquid and add enough water to equal 1 cup.1 cup reserved zucchini liquid, plus water
- In a large bowl, whisk together the flour, cornstarch, Parmigiano and black pepper. Whisk in the zucchini liquid and 2 tablespoons of olive oil until smooth.1 cup all-purpose flour, ¼ cup cornstarch, ½ cup Parmigiano Reggiano, ½ teaspoon freshly ground black pepper
- Fold in the zucchini and onion until evenly coated.
- Spread the mixture into the prepared pan in an even layer, using your hands to make sure everything is evenly distributed with no holes.
- Sprinkle the top with a little additional Parmigiano and drizzle evenly with the remaining tablespoon of olive oil.
- Bake for 25 minutes, then lower the heat to 425°F. Rotate the pan and continue baking for another 15-20 minutes, or until the edges and bottom are deeply browned and crisp and the top is golden.
- Let cool on the pan for 10-15 minutes before loosening with a thin metal spatula. Transfer to a cutting board and cut into squares. Sprinkle with flaky sea salt, and serve warm or at room temperature.flaky sea salt
Notes
- Use a mandoline to slice the zucchini and onions for the thinnest, most even pieces.
- Salting and draining can be done up to 3-4 hours ahead. Place the bowl with salted zucchini in the fridge for up to 2 hours and then allow to drain the liquid slowly until ready to bake.
- Skip the parchment paper. This gets crispier when baked directly on the sheet pan.
- Check doneness by color, not time. All ovens are different, so the visual cue (deeply browned edges and bottom, with a golden top) is always more reliable than the clock.
- It may seem like it’s stuck to the pan right after cooking, but it should release easily with a spatula after cooling for about 5-10 minutes.
- Use the convection setting on your oven if it has one, but it may take less time to cook. Keep an eye on it during the last 10 minutes of cooking.
Nutrition
Calories: 272kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 532mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 2mg
