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.

xo