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Scarpaccia di Zucchini
Scarpaccia di Zucchini
 
This delightful finger food hails from Camaiore in Tuscany. It is a thin, crispy savory tart made with zucchini, onion, and herbs, bound in a light batter. Typically, scarpaccia is doused with a fair amount of olive oil. This healthier, oil-free scarpaccia is kinder to our waistlines. While scarpaccia is usually oven-baked, we’ll cook it on the stovetop first to crisp up its underside before finishing it briefly in the oven. Scarpaccia is great to serve as an appetizer or a snack.
At Belgian and Mexican distribution centers, zucchinis have very low climate footprints at 0.29 and 0.38 kg CO2e/kg, respectively. Zucchinis, like their fellow cucurbits (melons, gourds, pumpkins) are susceptible to the climbing temperatures and drought risks, worldwide. Moreover, elevated atmospheric CO2 levels increase the likelihood of powdery mildew for these vegetables.
 
Prep time 20 minutes
Cook time 30 minutes
Makes 8 large wedges
 
3 medium or 5 small zucchini, ends removed, cut in 1/8-inch slices
1 small onion, cut in 1/8-inch slices
2 to 3 zucchini flowers, pistils removed, cut in ¼-inch slices (if available)
2/3 cup any wholegrain flour
1/3 cup medium-grind cornmeal
2 tablespoons nutritional yeast
Grinds of black pepper
Handful of chopped fresh herbs, like chives, basil, parsley, dill, oregano, savory, and marjoram, stiff stems removed
1 teaspoon aka (red) miso paste
Up to 1 cup water
 
  1. Preheat the oven to 425°F (400°F with convection).
  2. Using a mandolin set to 1/8-inch, slice the zucchini and onion. The zucchini should be thin enough to be pliable without breaking.
  3. The zucchini flowers won’t add much taste, but they are pretty and fun to include, if you have some. Remove the pistils and sepals, and slice them.
  4. In a large bowl, add the flour, cornmeal, zucchini flowers, nutritional yeast, grinds of black pepper, and chopped herbs. Stir to combine them well. 
  5. Use a small whisk or fork to dissolve the miso paste in the water.
  6. Mix in ¾ cup of the water, adding more slowly until you have a batter that is thin enough to crisp up when cooking, but dense enough to bind the scarpaccia.
  7. Use clean hands to mix the ingredients to ensure all the zucchini and onions are well coated with the batter.
  8. Heat two large stove-to-oven nonstick skillets over medium-low heat for two minutes. If you flick water over the surface, it should skip in balls across the surface. Using a small laser gun thermometer will ensure you do not over, or under, heat your pans. We are shooting for around 400°F.  If you don’t have two skillets, you will need to cook the scarpaccia in two batches. 
  9. Add half the batter to each pan, spreading it out flat. Scarpaccia should be no thicker than ¼ inch or so. If it is too thick, it will be soggy and not crispy.
  10. Cover the skillet(s), lower the heat slightly, and cook for about 2 minutes. Use a large nylon or silicon spatula to flatter the scarpaccia all over to facilitate uniform cooking and a crispy crust. Cover and cook for another minute or two.
  11. Observe. When the edges of the scarpaccia are brown and crispy, and its surface is dry, transfer the skillet(s) to the oven, uncovered, to bake for 20 to 30 minutes. 
  12. The scarpaccia is ready when it is uniformly golden and crispy on top. 
  13. Remove the skillet(s) and cover for 5 minutes, which will make it easier to remove from the skillets.
  14. Cut each sparpaccia into quarters, or smaller wedges, and serve immediately.

Scarpaccia di Zucchini

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