Description
Scarpaccia is a traditional Italian zucchini tart that features thinly sliced zucchini baked in a savory, herb-infused batter. This light and flavorful dish is perfect as an appetizer, side dish, or even a light main course. The tart boasts a crispy golden crust with tender zucchini inside, enhanced with Parmesan cheese and fresh herbs for an authentic Mediterranean taste.
Ingredients
Scale
Vegetables
- 2 medium zucchini, thinly sliced
Wet Ingredients
- 2 large eggs
- 1/2 cup milk (whole or plant-based milk)
- 1 tablespoon olive oil (for greasing the pan)
- Olive oil for drizzling
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (or vegan Parmesan for a dairy-free version)
Herbs & Extras
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1 tablespoon fresh thyme or rosemary, chopped (optional)
- Fresh lemon zest (optional, for a bit of brightness)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan or a round pie dish with olive oil to prevent sticking and ensure easy removal of the tart after baking.
- Prepare the Zucchini: Wash and thinly slice the zucchini into rounds or strips as preferred. Place the slices in a bowl and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out excess moisture. Then, pat the slices dry thoroughly with a clean towel or paper towels to avoid sogginess in the tart.
- Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until evenly combined for a consistent texture.
- Add Wet Ingredients: Beat in the eggs and milk into the dry ingredients. Whisk until the batter becomes smooth and well combined, ensuring no lumps remain.
- Incorporate Cheese and Herbs: Stir in the grated Parmesan cheese along with any fresh herbs like basil, parsley, thyme, or rosemary if using. The batter should be thick but pourable; add a splash more milk if necessary to reach the right consistency.
- Assemble the Tart: Arrange the zucchini slices evenly in a single layer inside the prepared tart pan, either overlapping them in a circular pattern or laying them in rows.
- Pour Batter Over Zucchini: Evenly pour the prepared batter over the zucchini slices, ensuring they are mostly covered for an even bake.
- Drizzle Olive Oil: Lightly drizzle olive oil on top of the batter and zucchini to enhance flavor and promote a crispy, golden crust during baking.
- Bake: Place the pan in the preheated oven and bake for 35-45 minutes. Bake until the tart is golden brown on top, the batter is fully set, and the edges are crispy while the zucchini remains tender.
- Cool and Garnish: Allow the Scarpaccia to cool for a few minutes to set further. Garnish with fresh lemon zest or additional herbs according to taste to add brightness and aroma.
- Serve: Slice the tart and serve warm or at room temperature. It pairs beautifully as a light appetizer, side dish, or as a main course alongside a fresh salad.
Notes
- Salting the zucchini helps remove excess water, which prevents the tart from becoming soggy.
- You can substitute whole wheat flour for a healthier, more fibrous option.
- Use plant-based milk and vegan Parmesan to make the recipe dairy-free.
- Fresh herbs are optional but add wonderful aroma and flavor.
- Let the tart cool slightly before slicing to ensure it holds its shape.
- Scarpaccia is versatile and can be served as an appetizer, side, or light main.
