Description
Scarpaccia is a delightful Italian zucchini tart that makes a perfect light lunch or side dish. This savory dish is easy to prepare and bursting with flavors of zucchini, Parmesan, and fresh herbs. Serve it warm, at room temperature, or chilled for a versatile and delicious treat.
Ingredients
Scale
Zucchini Mixture:
- 3 medium zucchini, thinly sliced
- 1 small red onion, finely chopped
Batter:
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh basil (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Grease a 9-inch tart pan or pie dish with olive oil.
- Mix zucchini and onion: In a large bowl, combine the sliced zucchini and chopped onion.
- Prepare batter: In a separate bowl, whisk together eggs, flour, Parmesan cheese, olive oil, salt, and pepper to form a smooth batter. Add herbs if desired.
- Combine ingredients: Pour the batter over the vegetables and mix until evenly coated. Transfer to the prepared pan, spread into an even layer, and drizzle with olive oil.
- Bake: Bake for 35 to 40 minutes until golden brown and set in the center. Cool slightly before slicing and serving.
Notes
- Scarpaccia can be served warm, at room temperature, or chilled.
- Perfect as a light lunch, appetizer, or side dish.
- For a crispier tart, use a wider baking dish to spread the batter thinner.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
