Scarpaccia is a rustic “flatbread” originating from Tuscany, made mostly of veggies and bound together by a simple batter - irresistibly crisp at the edges, creamy in the center. A great way to use up a bumper crop or extra large zucchini from your garden!

You can spice it however you like: We love our more traditional Italian-inspired spices here - North Beach Blend or Aglio Olio, but see variations at the bottom for more ideas. We also suspect a scattering of very thinly sliced red bell pepper on top would look and taste amazing too.

A mandoline is very helpful here for slicing the zucchini and onions thinly. If you have a slicer attachment to a food processor, that will also work. You can use a knife too, of course, it's just slower going.

The longest part of the prep is sweating/draining the zucchini - this recipe calls for 1 hour, you might be able to get away with less time (with perhaps a little longer in the oven) up to 4+ hours (prep ahead style).

We love serving this with plain Greek yogurt or Tzatziki for dipping. 

INGREDIENTS

• 2 lbs zucchini or other summer squash (about 4 small-medium)
• 2 tsp kosher salt (7g - see note below)
• 3/4 cup all-purpose flour (or gluten free 1-1 flour)
• 3/4 cup cornmeal, plus 3 Tbsp for coating pan
• 1/2 cup packed grated Parmigiana Reggiana (using the small-grate setting on a box grater)
• 2 tsp North Beach Blend or Aglio Olio (or 1 tsp garlic powder + 1 tsp Korean Chili Flakes or crushed red pepper flakes)
• 1 small or 1/2 larger sweet onion, peeled and thinly sliced
• Butter for greasing the pan
• 1/4 cup classic EVOO (we recommend House Blend or Olio Santo)
  

Set a colander inside a large bowl.

Using a mandoline or a knife, thinly slice the zucchini. The zucchini should be very thin but not paper thin — you should be able to fold each round in half, and it will bend.

Transfer the zucchini to the colander, and season with the salt. Toss to distribute, then let it sit and drain for at least one hour (optional to press a plate on top with something to weight it like a can of soup). If letting them sit overnight, transfer to the refrigerator, but remember to remove them a hour or more before baking so they can come back to room temperature.

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Preheat the oven to 425ºF when you are ready to proceed. Generously butter a 13×18-inch sheet pan (a 12×16-inch works too, or anything in that range). Sprinkle with 3 Tbsp cornmeal, then shake and rotate the pan to distribute evenly.

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Squeeze out as much water from the zucchini as you can: Use your hands to press the zucchini down hard into the colander to release as much water as possible into the bowl (you’re going to use the zucchini water).

Then, lay a large clean tea towel on a work surface and transfer the zucchini to the towel. Wrap it into a ball then wring it out over the bowl to extract as much water from the zucchini as possible — don’t be afraid to squeeze too hard! You want to get out as much liquid as possible. Transfer the liquid to a liquid measuring cup, and add enough water to get 1 heaping cup (somewhere between 1-1/4 cup). Set both the zucchini bundle and liquid aside.

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Dry the bowl for the next step (or use a new one, we just like less dishes). In the bowl, whisk together the flour, cornmeal, spices, and Parmesan. Add the zucchini water to the bowl, and whisk until you have a pancake-like batter. 

Add the zucchini and sliced onion, and using a spatula or your hands, fold the vegetables into the batter — it will be mostly vegetables with just enough batter to coat them.

Spread the mixture into the pan, using your hands to spread and press it into a thin, even layer. Brush with 1/4 cup olive oil.

Bake 40-50 minutes or until the edges and bottom are crisp. Let cool in the pan for 5 minutes, then transfer to a cutting board and cut into squares with a sharp knife or scissors.  Serve warm or at room temperature.

NOTES & VARIATIONS:

• Salt Note: 2 tsp measurement is for Diamond Crystal brand. If you are using Morton or fine sea salt, use half as much by volume (so 1 tsp) or the same by weight (7 g).
• Try brushing the top with Garlic EVOO, Rosemary EVOO, Basil EVOO, Lisbon Lemon EVOO, Hot Chili EVOO or whatever suits your taste buds and menu.
• Get creative with your spices: Try this with Ferry Building Blend, Herbs de Provence, Napa Valley Blend, or Za'atar instead of more traditional Italian Spices.