Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Scarpaccia
This very simple Italian flatbread is just made from zucchini, onion, and flour and it has a dense chewy texture that makes it a great side dish that is perfect for dipping in soup. You can add some garlic or herbs or sprinkle a little cheese on top towards the end of baking to give it some punch but otherwise it’s a nice replacement for crackers or bread because it kind of sits in the valley between those two things.
Scarpaccia
AuthorMabCategoryDifficultyBeginner
Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
2large zucchini
1large onion, thinly sliced
200gflour
salt, pepper
extra-virgin olive oil, as needed
Directions
1
Put the zucchini and onion in a bowl with salt and pepper and let sit for 30 minutes until all the water has been released.
2
Preheat the oven to 200°C.
3
Without draining, add a small amount of olive oil and the flour to the bowl and mix until it forms a thick texture batter. Add more flour or water as needed, it should not form a dough but instead a thick paste consistency.
4
Place a large piece of parchment on a baking sheet and then spread the batter into a flat, thin sheet about the thickness of a deck of cards. You can do this with a greased hand or spatula.
5
Bake for 40-45 minutes until the edges brown and the top is dry and crispy.
Put the zucchini and onion in a bowl with salt and pepper and let sit for 30 minutes until all the water has been released.
2
Preheat the oven to 200°C.
3
Without draining, add a small amount of olive oil and the flour to the bowl and mix until it forms a thick texture batter. Add more flour or water as needed, it should not form a dough but instead a thick paste consistency.
4
Place a large piece of parchment on a baking sheet and then spread the batter into a flat, thin sheet about the thickness of a deck of cards. You can do this with a greased hand or spatula.
5
Bake for 40-45 minutes until the edges brown and the top is dry and crispy.
