Italian Zucchini Scarpaccia

I have had so many different recipes saved for this Italian Zucchini "Scarpaccia".....meaning "bad shoe".

Not sure why this is called a bad shoe, because it is anything but! (something to do with the thinness, resembling a worn sole of a shoe......).

Anyway, it's a regional thing from Tuscany, and there are so many different methods.   If you search the recipe, most come up in Italian with videos......a few use eggs (mostly the American versions), and some cook the zucchini and onions as opposed to just layering the drained zucchini in with the batter.

I decided to cook my vegetables, because I felt they would be sweeter.

If I had to explain this, it would be a flatbread thingy, with a lot of zucchini and onions on top.

I did not lay parchment paper on the baking sheet, as most instructions tell you to.  Instead, I drizzled olive oil directly onto the baking sheet, so my scarpaccia would have crunch!

It's all a bit weird, but it works and it is delicious.  If you have a lot of zucchini right now in your garden, give this a try.

Here is how I made mine:

Scarpaccia (adapted from many different recipes):

2 big zucchini, sliced into discs (or 4 small zucchini)
1 large sweet yellow onion, sliced
1 cup flour
1/3 cup cornmeal 
salt & pepper
dried spices:  1 tsp of garlic powder, 1 tsp smoked paprika, 1 tsp Italian seasoning (use whatever dried spices you like)
1 cup water
chili pepper (I used piment d'espelette)
2 tbsp of grated Parmesan cheese for the top
fresh chopped rosemary

In a large heavy saucepan, cook your zucchini and onion in olive oil for about 10 minutes, until browning.  Season with kosher salt & pepper.

In a large bowl, whisk your flour, cornmeal, salt & pepper and dried spices, then add the cup of water and mix to make a pancake type of batter.

Add the cooked zucchini & onions to the batter and mix together.  

Oil a baking sheet with olive oil (or line with parchment paper).

Pour this zucchini batter directly onto the baking sheet (I used a half sheet jelly roll pan) and spread out thinly.

Sprinkle with about 2 tbsp of grated Parmesan cheese, a little more cornmeal (it will make it crunchier) and a tablespoon of chopped fresh rosemary.

Bake in a 375F oven for 35 minutes.   Let cool on the pan 15 minutes and loosen the sides (make sure you oil the pan well if not using parchment paper or it will stick).

Cut into squares and enjoy.   We ate the whole thing in one sitting.

So yummy.

I guess I like to eat old shoes.



Katie C. said…
That looks very interesting! My squash plants are just not producing this year. I think the spot I chose, since we gave up our community garden plot, doesn’t get enough sun so I have to buy my zucchini. Last night, I made zucchini lasagna roll ups from a Skinny Taste recipe. A nice light dinner. Next, I have a zucchini muffin to try from Budget Bytes. This will be on the list after that. 👍

-Katie C.
Rebecca said…
Quick question.... Is this good cool or cold?
dose it do well as leftovers or packed for lunch?
Stacey Snacks said…
All of the recipes that I have read say it should be eating immediately and I am going to agree with that. It’s kind of like a pancake. It’s best eaten within the hour you make it.
Rebecca said…
Thanks...I made it up and need to spread it thinner or bake it longer I think. To me it was very much like a baked fritter. Tasted great but I was thinking it would be more like a cracker in texture.