Italian Zucchini Scarpaccia (My version)

Italian scarpaccia is a super tasty savoury tart. Traditionally, it’s made with zucchini only, but in my version I have added onions, eggs and feta cheese as well.

It’s super simple but very delicious! The name might sound weird, “scarpaccia” actually means old or ugly shoe, according to some this is because once cooked it’s thin as a shoe sole. I’m not sure that’s true, because it looks great and so colourful! Regardless, it’s super simple to make and delicious!

This Scarpaccia recipe is the perfect thing to make in the summer when you find you have some leftover zucchini calling to be used up!

Ingredients 

• 3 tbs olive oil

• 3 medium zucchini, grated

• 1 large sweet onion, grated

• salt and pepper to taste

• 3/4 cup flour

• 4 eggs

• 100gr feta cheese
  

• 1/2 tsp each garlic powder, paprika, dried oregano + salt + pepper
  

• Optional garnish: sesame seeds, fresh basil + chili pepper flakes

Instructions

• grate the zucchini and the onions and mix together

• press them well in a drainer to remove all liquids and leave on the side

• Preheat your oven to 200C Line a 9×13" METAL baking dish with parchment paper and spray with olive oil.

• In a large bowl, whisk very well the eggs.

• Add your flour, garlic powder, paprika, dried oregano, salt and pepper to taste.

• Throw in your zucchini onions and mix to combine.

• Add the feta cheese and mix again

• Transfer to your baking sheet and spread out to a THIN LAYER.

• Optionally sprinkle with the sesame seeds, chilly flakes and/or basil.

• Spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy). Remove from oven and allow to cool 15 minutes prior to slicing.