Description
Scarpaccia recipe BBC Good Food style** brings you a **crispy, golden Italian zucchini tart** inspired by **Tuscany’s coastal town of Viareggio**. Thin, flavorful, and simple to make, this dish transforms **fresh zucchini** into a savory delight. Perfect as an appetizer, snack, or light meal
Ingredients
2 medium zucchinis, thinly sliced
1 cup all-purpose flour (use gluten-free flour for a GF version)
2 large eggs (or flax eggs for a vegan option)
½ cup grated Parmesan cheese (or nutritional yeast for vegan)
¼ cup olive oil
½ cup whole milk (or plant-based milk for dairy-free)
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional, for a slight kick)
Instructions
1. **Preheat & Prep:**
– Preheat your oven to **375°F (190°C)**.
– Line a baking sheet with parchment paper and lightly grease it.
2. **Prepare the Batter:**
– In a large bowl, whisk together **flour, eggs, milk, olive oil, salt, and seasonings** until smooth.
3. **Add the Zucchini:**
– Stir in the **thinly sliced zucchini** and coat them evenly in the batter.
4. **Bake Until Golden:**
– Spread the mixture evenly onto the prepared baking sheet.
– Bake for **30-35 minutes** or until the edges turn **golden and crispy**.
5. **Cool & Serve:**
– Let the **Scarpaccia** cool slightly before cutting into squares.
– Serve warm as a snack or side dish!
Notes
**For extra crispiness:** Bake on the **lower rack** of your oven.
– **Vegan Option:** Replace **eggs with flax eggs** and **cheese with nutritional yeast**.
– **Storage Tip:** Keeps well in the fridge for **up to 3 days**; reheat in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: * Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: ~220
- Sugar: 2g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg