Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Zucchini Scarpaccia
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- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 11 mg
- Sodium
- 284 mg
This Italian zucchini tart from the region of Tuscany gets its name from the word scarpa (shoe), perhaps referring to the tart’s resemblance to the soles of well-worn shoes. While zucchini scarpaccia is traditionally made with zucchini, onion and sometimes zucchini flowers in season, the tart is also a great way to use up other summer vegetables. In this version, we’ve added red bell pepper and fresh corn to the mix, but feel free to experiment with other ingredients. The vegetables are salted and left to sit for 1 to 2 hours to draw out the moisture, helping to keep the tart from getting soggy; if you have time, let the vegetables sit overnight in the refrigerator for even better results. This tart makes a great snack, hors d'oeuvres or light meal with a salad.
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 11 mg
- Sodium
- 284 mg
Ingredients
Directions
- Toss the zucchini, onion and bell pepper with 1 teaspoon salt in a colander set in a bowl. Place a plate on top of the vegetables and then weight the plate down with something heavy, like a large can, to press down on the vegetables. Let sit for 1 to 2 hours. Working in batches, squeeze the vegetables in a clean kitchen towel to remove more moisture. Pat the vegetables dry with paper towels.
- Transfer any liquid that drained from the vegetables into a liquid measuring cup; if you have less than 2/3 cup, add water to equal 2/3 cup.
- Preheat the oven to 350 degrees F. Whisk the flour, cornmeal, oregano, baking powder, 1/2 teaspoon salt and 1/3 cup of the Parmesan together in a large bowl until evenly combined. Add the reserved 2/3 cup liquid from the vegetables, 2 tablespoons of the olive oil, and the garlic to the bowl; stir until the mixture is mostly combined with some floury bits remaining. Add the salted vegetables and corn kernels and fold them into the batter. The batter will be stiff so the vegetables will not mix in right away.
- Heat the remaining 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium heat. Spread the batter evenly all the way to the edges of the skillet. Sprinkle the remaining 1/3 cup Parmesan evenly on top.
- Bake until the scarpaccia is golden brown and the middle is just firm to the touch, about 1 hour 15 minutes. Let cool about 20 minutes. You can serve the scarpaccia from the skillet or slide it out onto a cutting board. Cut into squares or wedges.
Cook’s Note
A mandoline is helpful for slicing the zucchini into thin rounds.
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