Scarpaccia by @simonauscher

1h

6 servings

🥒

700 g

Zucchini

🌾

160 g

Flour

🥚

2 large eggs

Eggs

🧀

100 g

Parmesan

🫒

30 ml

Olive oil

🧄

1 clove

Garlic

🧂

3 g

Salt

⚫

0.5 g

Pepper

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Slice
    • zucchini

    Slice 700 g zucchini into very thin rounds.

  3. Drain
    • zucchini
    • salt

    Season the zucchini rounds with 1/2 teaspoon salt and let them drain for 15 minutes.

  4. Crack
    • eggs

    Crack 2 eggs into a large bowl and beat them until combined.

  5. Mix
    • all-purpose flour
    • garlic
    • eggs

    Mix 160 g flour and 1 minced garlic clove into the beaten eggs until a thick batter forms.

  6. Squeeze
    • zucchini

    Squeeze the drained zucchini firmly and reserve its released vegetable water.

  7. Add
    • zucchini
    • eggs
    • all-purpose flour

    Add the squeezed zucchini to the batter and mix thoroughly with your hands or a spoon.

  8. Add
    • zucchini

    Add a little reserved zucchini water only if needed, until the dough is thick but pliable.

  9. Brush
    • olive oil

    Brush a 30 cm round baking pan with 1 tablespoon olive oil.

  10. Grate
    • Parmesan cheese

    Grate 50 g Parmesan cheese directly into the oiled baking pan.

  11. Spread
    • zucchini
    • eggs
    • all-purpose flour

    Spread the zucchini batter in the pan in a very thin, even layer.

  12. Grate
    • Parmesan cheese
    • olive oil

    Grate the remaining 50 g Parmesan over the surface and drizzle with the remaining 1 tablespoon olive oil.

  13. Season
    • black pepper

    Season the surface with black pepper.

  14. Bake

    Bake for 40 minutes at 200°C / 400°F, until golden brown with crisp edges.

  15. Slice

    Rest for 5 minutes, then slice and serve warm or at room temperature.

Scarpaccia by @simonauscher

1h

6 servings

🥒

700 g

Zucchini

🌾

160 g

Flour

🥚

2 large eggs

Eggs

🧀

100 g

Parmesan

🫒

30 ml

Olive oil

🧄

1 clove

Garlic

🧂

3 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C / 400°F.

  2. Step 2/15

    Slice 700 g zucchini into very thin rounds.

    🥒zucchini
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Season the zucchini rounds with 1/2 teaspoon salt and let them drain for 15 minutes.

    🥒zucchini
    🧂salt
    🥣large mixing bowl
    🧺colander

  4. Step 4/15

    Crack 2 eggs into a large bowl and beat them until combined.

    🥚eggs
    🥣large mixing bowl

  5. Step 5/15

    Mix 160 g flour and 1 minced garlic clove into the beaten eggs until a thick batter forms.

    🌾all-purpose flour
    🧄garlic
    🥚eggs
    🥣large mixing bowl
    🔪chef's knife
    🪵cutting board

  6. Step 6/15

    Squeeze the drained zucchini firmly and reserve its released vegetable water.

    🥒zucchini
    🧺colander
    🥣large mixing bowl

  7. Step 7/15

    Add the squeezed zucchini to the batter and mix thoroughly with your hands or a spoon.

    🥒zucchini
    🥚eggs
    🌾all-purpose flour
    🧄garlic
    🥣large mixing bowl

  8. Step 8/15

    Add a little reserved zucchini water only if needed, until the dough is thick but pliable.

    🥒zucchini
    🥣large mixing bowl

  9. Step 9/15

    Brush a 30 cm round baking pan with 1 tablespoon olive oil.

    🫒olive oil
    🍳30 cm round baking pan
    🖌️pastry brush

  10. Step 10/15

    Grate 50 g Parmesan cheese directly into the oiled baking pan.

    🧀Parmesan cheese
    🍳30 cm round baking pan
    🧀fine grater

  11. Step 11/15

    Spread the zucchini batter in the pan in a very thin, even layer.

    🥒zucchini
    🥚eggs
    🌾all-purpose flour
    🧄garlic
    🍳30 cm round baking pan

  12. Step 12/15

    Grate the remaining 50 g Parmesan over the surface and drizzle with the remaining 1 tablespoon olive oil.

    🧀Parmesan cheese
    🫒olive oil
    🧀fine grater
    🍳30 cm round baking pan

  13. Step 13/15

    Season the surface with black pepper.

    ⚫black pepper
    🍳30 cm round baking pan

  14. Step 14/15

    Bake for 40 minutes at 200°C / 400°F, until golden brown with crisp edges.

    🍳30 cm round baking pan

  15. Step 15/15

    Rest for 5 minutes, then slice and serve warm or at room temperature.

    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Eggs, Fats, Oil, Aromatics, Seasonings

Ingredients

Zucchini, Flour, Eggs, Parmesan, Olive oil, Garlic, Salt, Pepper

Notes

Olive oil (amount not given), Garlic (amount not given), Salt (amount not given), Pepper (amount not given)

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

205 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 22g, Fat: 9g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 260mg, Potassium: 365mg, Sodium: 430mg, Iron: 1.5mg

Vitamins

Vitamin C: 16mg, Vitamin A: 120µg RAE, Vitamin B12: 0.3µg, Vitamin K: 8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, colander, fine grater, 30 cm round baking pan, pastry brush, measuring scale

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish, Appetizer

Occasions

Summer, Lunch, Aperitif, Picnic

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Crispy edges, Tender, Chewy, Thin

Flavors

Savory, Cheesy, Garlicky, Salty, Vegetal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual portions tightly,Freeze in an airtight container,Reheat from thawed until hot)