Scarpaccia di zucchine

The Scarpaccia di zucchine is a traditional dish from Tuscany, particularly from the area of Camaiore, in Versilia. It is a kind of thin, crunchy savory cake that is full of zucchini. Here is one version of the recipe:

Ingredients

• 500 grams of zucchini
• 100 grams of flour
• 50 grams of grated Parmesan cheese
• 2 eggs
• 1 small onion
• 2 cloves of garlic
• A bunch of parsley
• Extra virgin olive oil
• Salt and pepper
• Water as needed (if necessary)

Preparation

1. Preheat the oven to 180°C.
2. Wash the zucchinis and slice them into thin rounds. If you prefer, you can coarsely grate them.
3. Finely chop the onion, garlic, and parsley.
4. In a large bowl, mix the zucchini with the chopped onion, garlic, and parsley.
5. Add the eggs, grated Parmesan, a pinch of salt, a bit of pepper, and mix well.
6. Gradually incorporate the flour into the mixture, until you get a smooth batter. If it is too thick, you can add a bit of water until you reach the desired consistency.
7. Line a baking tray with parchment paper and pour the mixture onto it, spreading it out evenly.
8. Drizzle the surface with a thread of extra virgin olive oil.
9. Bake for about 30–40 minutes or until the surface of the scarpaccia turns golden brown and crispy.
10. Remove from the oven and let cool before serving.

The Scarpaccia can be enjoyed both hot and cold and is perfect to serve as an appetizer or as a main course for a light lunch. The simplicity of the ingredients and the ease of preparation make it an ideal dish for any occasion.

A curiosity: the name “scarpaccia” comes from the Tuscan dialect and suggests something flat and shapeless, just like the rustic and homemade look of this dish. And, as with all traditional dishes, every family has its version, which is passed down from generation to generation.