Scarpaccia Recipe

Crispy Tuscan zucchini flatbread (Scarpaccia) made easy. Vegan, healthy, and perfect as a snack, appetizer, or light dinner.

Recipe Source Link:https://www.mygingergarlickitchen.com/scarpaccia-recipe/

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RECIPE INGREDIENTS

» For Scarpaccia Recipe

• 1 large zucchini, rinsed
• 1 large red onion, peeled
• Salt, to taste
• Freshly ground black pepper
• 2 garlic cloves, pressed
• 1 cup all-purpose flour (add more if needed)
• 1/3 cup yellow cornmeal
• 1 ? cups (200 g) water
• 4 to 5 fresh basil leaves, torn
• 3-4 tablespoons extra-virgin olive oil

RECIPE INSTRUCTIONS

» How to Make Scarpaccia Recipe

1. Thinly slice both the zucchini and onion using a mandolin slicer or a sharp knife. Place the zucchini and onion slices in a colander, sprinkle with salt, and toss well with your hands, pressing slightly to help them release their juices.
2. Set the colander over a large mixing bowl, then place a bowl or plate on top with some weight on it, such as a heavy jar or canned goods. Let sit for about 30 minutes to release excess moisture. Squeeze the vegetables with your hands to remove as much liquid as possible. Transfer the veggies to the same bowl with the drained liquid.
3. Add flour, cornmeal, pressed garlic, and ground black pepper. Mix well with your hands to form a thick yet pourable batter. If it feels too dry, add a splash of water.
4. Preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Line a baking tray with parchment paper and drizzle with extra-virgin olive oil. Spread the mixture evenly onto the prepared tray, pressing it down gently with your hands to remove any gaps.
5. Drizzle the top generously with extra-virgin olive oil. Bake for 35-40 minutes, or until golden brown and crisp around the edges.
6. Let cool for at least 30 minutes before cutting into squares or wedges. Garnish with fresh basil and enjoy warm or at room temperature with the dipping sauce of your choice.

RECIPE NOTES

1. Spread the batter thin in the tray and drizzle a bit more olive oil before baking.
2. Pressed or minced garlic blends better than chopped. It gives the scarpaccia a deeper flavor.
3. The batter should be slightly pourable, not stiff. So feel free to adjust with a splash of water if needed.
4. Use a mandolin for paper-thin, even slices.