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Fernando O
By Fernando O

ITALIAN SCARPACCIA DI ZUCCHINE (Thin courgette tart)

Scarpaccia is a rustic Italian crust-less tart, from the Tuscany region. The name scarpaccia means something like “old shoe”, this is because once baked this slightly crispy veggie delicacy is as thin as a shoe sole. Delicious vegetarian finger food or snack for the summer, both good served warm or cold.
Updated at: Wed, 30 Oct 2024 21:43:13 GMT

Nutrition balance score

Good
Glycemic Index
66
Moderate
Glycemic Load
49
High

Nutrition per serving

Calories397.5 kcal (20%)
Total Fat4.8 g (7%)
Carbs73.9 g (28%)
Sugars6 g (7%)
Protein14.5 g (29%)
Sodium1283 mg (64%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Place the sliced zucchini and red onion in a large bowl, add the salt and mix them well with your hands so the salts coats them.
Place the sliced zucchini and red onion in a large bowl, add the salt and mix them well with your hands so the salts coats them.
BowlBowl
zucchinizucchini2
red onionred onion0.5
saltsalt1 tsp
Step 2
Pass them to a large plate or flat dish, spread them evenly.
Pass them to a large plate or flat dish, spread them evenly.
PlatePlate
Step 3
Place a weight (like a pot or pan with a full can or jar in it) over the zucchini and onion to help them release liquid. Let them sit for 2 hours. I placed some parchment paper over the veg to avoid having to clean the pan… I’ll use the parchment later to line the oven dish.
Place a weight (like a pot or pan with a full can or jar in it) over the zucchini and onion to help them release liquid. Let them sit for 2 hours. I placed some parchment paper over the veg to avoid having to clean the pan… I’ll use the parchment later to line the oven dish.
PlatePlate
Step 4
After the 2 hours have passed, drain the liquid in the plate into the large bowl, transfer the zucchini and onion to a cheese cloth or thin clean kitchen cloth. Squeeze out as much liquid as possible into the bowl, and set aside the vegetables.
After the 2 hours have passed, drain the liquid in the plate into the large bowl, transfer the zucchini and onion to a cheese cloth or thin clean kitchen cloth. Squeeze out as much liquid as possible into the bowl, and set aside the vegetables.
BowlBowl
Step 5
Line a 25x35cm METAL baking dish with parchment paper, spray with olive oil and sprinkle with a bit of polenta. Preheat the fan oven to 200ºC (400ºF).
Line a 25x35cm METAL baking dish with parchment paper, spray with olive oil and sprinkle with a bit of polenta. Preheat the fan oven to 200ºC (400ºF).
OvenOvenPreheat
Baking dishBaking dish
Step 6
Add to the bowl the flour, polenta, rosemary, thyme, chilli flakes (optional) and Parmesan, with the liquid extracted from the vegetables. Gently mix with a spatula or spoon until a batter is formed, adding between 1/2 cup to 3/4 cup of additional water as needed to thin. The mixture should be like a thinned pancake batter. make sure there are no lumps in it.
Add to the bowl the flour, polenta, rosemary, thyme, chilli flakes (optional) and Parmesan, with the liquid extracted from the vegetables. Gently mix with a spatula or spoon until a batter is formed, adding between 1/2 cup to 3/4 cup of additional water as needed to thin. The mixture should be like a thinned pancake batter. make sure there are no lumps in it.
BowlBowl
SpatulaSpatula
dried rosemarydried rosemary½ tsp
dried thymedried thyme½ tsp
parmesan cheeseparmesan cheese2 Tbsp
all purpose flourall purpose flour1 cup
coarse polentacoarse polenta¼ cup
waterwater½ cup
Step 7
Add the vegetables into the batter and mix gently with a spatula until they are nicely coated on all sides.
Add the vegetables into the batter and mix gently with a spatula until they are nicely coated on all sides.
BowlBowl
SpatulaSpatula
zucchinizucchini2
red onionred onion0.5
Step 8
Transfer the batter to the lined baking dish and spread so it forms an even and thin layer. Flatten it down with the spatula.
Transfer the batter to the lined baking dish and spread so it forms an even and thin layer. Flatten it down with the spatula.
Baking dishBaking dish
Step 9
Sprinkle the top with parmesan and polenta and spray with olive oil.
Sprinkle the top with parmesan and polenta and spray with olive oil.
Step 10
Bake until slightly crisped for 30-40 minutes in a fan oven at 200ºC (400ºF).
Bake until slightly crisped for 30-40 minutes in a fan oven at 200ºC (400ºF).
OvenOvenHeat
Step 11
Remove from the oven and allow to cool for 15 minutes prior to slicing with a pizza cutting wheel or a knife.
Remove from the oven and allow to cool for 15 minutes prior to slicing with a pizza cutting wheel or a knife.
Cutting BoardCutting Board
KnifeKnife
Step 12
Serve, and enjoy!
Serve, and enjoy!