Scarpaccia di Zucchine

Pane-Bistecca

Scarpaccia di Zucchine fits wonderfully in the harvest time now! You can get rid of some zucchini right away in a very simple way and they taste delicious!

Actually, it’s nothing new, because this type of sheet vegetable has been around in Italy for a long time, originating from Tuscany more precisely from Viareggio. It was served to former sailors because it was cheap and cooked quickly. The name Scarpaccia means bad or worn-out shoe, a funny name, but the tart is as thin as a worn-out shoe.

Scarpaccia is quite simple; zucchini in a small dough spread on the tray and baked until crispy.

Prep time

10 min

Cooking time

1 h

Portions

6-8

Total time

1 h 10 min

Ingredients

For one baking sheet:

3-4 Zucchini, grated or shaved
100 g Flour (or gluten-free)
50 g Breadcrumbs (or gluten-free)
1 Egg
70 g Parmesan, grated
120 ml Water
1 tsp Salt
Pepper
Various fresh Herbs
Olive Oil
More Breadcrumbs

Instructions

Step 1

Mix the flour with the breadcrumbs, egg, parmesan, salt and water, a dough is formed. Knead the zucchini into the dough.

Step 2

Line a baking tray with baking paper and sprinkle with breadcrumbs. Now spread the zucchini on it, a thin layer is formed. Sprinkle this with the herbs, pour a little olive oil on top and sprinkle again with breadcrumbs.

Step 3

Bake in the oven at 200 C degrees for 45-60 minutes until the scarpaggia is quite crispy. Cut into rectangles and serve.

Notes

Crisp and delicious!

Scarpaccia di Zucchine