If you haven’t heard of Scarpaccia you’re not alone. It was only recently that I came across this dish myself, but, let me tell you… it was love at first bite. This Italian dish comes from the Tuscan region and is said to translate to something along the lines of “worn out shoe sole.” Yummmm, sounds delicious, doesn’t it? Name aside, it’s a beautifully rustic side dish with a crispy texture and plenty of flavor. If you’re looking to impress then give this recipe a try!
You’ll start out by sauteing thinly sliced zucchini and red onions. This will help remove a lot of the moisture so the final results are deliciously crispy. A simple batter is made with flour, cornmeal, eggs, water, and some spices. The cooked veggies are folded in and then the mixture is spread onto a lined baking sheet in a very thin layer. It’s all topped off with some nutty parmesan and a dusting of cornmeal.
The dish bakes for about 40 minutes, or until it’s golden brown and crispy. Let it cool off for about 10 minutes, then it’s ready to slice and serve! I find it’s best eaten right away so it maintains its texture, but reheating a slice in a skillet also works well. Pair this beautiful side dish with pasta or a big salad and get ready to receive all the compliments!
Hungryhappens.netZucchini Scarpaccia
Ingredients
- 2-3 medium zucchinis, thinly sliced
- ½ red onion, thinly sliced
- 1 cup flour
- 1/3 cup cornmeal
- 1/2 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ cup fresh chopped basil
- 2 cloves garlic, minced
- ½ cup water
- 2 eggs
- 1/4 cup olive oil, divided
- 1 cup grated parmesan
- 2 tablespoons cornmeal
- Additional basil for garnish
Preparation
- Preheat oven to 350 degrees F. Line a metal baking sheet with parchment paper and spray to grease. Set aside.
- Heat 1-2 teaspoons olive oil in a large skillet, then saute sliced zucchini and red onion until tender, about 6-7 minutes. Season with salt and pepper.
- Whisk together flour, cornmeal, paprika, and oregano. Mix in basil, garlic, water, eggs, and remaining olive oil.
- Fold in zucchini and onions until fully combined.
- Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with parmesan cheese and top with remaining cornmeal.
- Cook for 40 minutes or until golden and crispy.
- Let cool for 5-10 minutes then slice and garnish with fresh basil.
Recipe adapted from Hungryhappens.net