Scarpaccia (Italian Zucchini Tart)
My Italian zucchini scarpaccia recipe will blow you away with its extra crispy texture, tender center, and herby, slightly sweet flavor from the zucchini and shallots. It’s super simple to make and perfect for summer as a light side dish, snack, or appetizer.
Servings: 4
Calories: 323kcal
Ingredients
- 20 ounces zucchini ends trimmed and cut into VERY thin slices
- ½ cup shallot thinly sliced
- 1 ½ teaspoon kosher salt divided
- ¾ cup cornmeal plus more for the top
- ⅓ cup chickpea flour
- 4 Tablespoons olive oil divided plus more for pan
- 4 sprigs fresh thyme leaves removed
- ¼ teaspoon red pepper flakes
Instructions
- Add the zucchini and shallot to a colander and sprinkle with 1 teaspoon of salt. Toss to distribute the salt evenly. Place the colander over a bowl to collect the liquid—you'll use it later! Set a small plate on top of the vegetables and place a heavy object (like a large can) on top to press them down. Let sit for at least 1 hour, or up to 3 hours.
- Preheat the oven to 400F degrees. Grease a 9x13 sheet pan, set aside.
- Squeeze the water out of the zucchini by pressing down. Transfer it to a clean kitchen towel and pat dry. Measure out ½ cup of the zucchini liquid. If you don't have enough, add more water until you reach ½ cup.
- Mix the zucchini water, chickpea flour, cornmeal, 2 tablespoons of olive oil, thyme, and pepper to make a batter. Add the zucchini and shallot and stir to combine. The mixture will be very thick.
- Transfer the mixture to the prepared baking pan. Use your hands or a spatula to press it down and spread it evenly. Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with a little cornmeal.
- Bake for 30 to 40 minutes until golden brown and crispy on top. Cool for 10 minutes until cutting into squares.
Notes
- I recommend using a mandolin to slice the zucchini and shallot. You want the slices to be close to ⅛ inch if possible.
- This can be served as an appetizer or as a light dinner with soup or salad.
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