Description
This zucchini scarpaccia is a savory, crisp-edged tart packed with thinly sliced zucchini, fresh basil, and Parmesan. It’s light yet satisfying, and thanks to chickpea flour, it’s naturally gluten-free! This is a delicious way to make the most of zucchini season!
Ingredients
Scale
- 4 cups zucchini, thinly sliced (about 1 lb or 2 medium)
- 2 small shallots, thinly sliced
- 1 teaspoon salt (plus more for seasoning)
- 1 tablespoon olive oil
- 2 eggs
- 2 cloves garlic, finely minced
- 2 tablespoons chopped fresh basil
- ⅓ cup grated Parmesan cheese (1 ½ oz)
- ¾ cup whole milk (or any kind of milk)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 1⅓ cups chickpea flour
Instructions
- In a colander, toss the zucchini and shallots with salt. Let drain for 15–20 minutes.
- Preheat oven to 375°F and generously coat a 10-inch cast iron skillet with the olive oil.
- In a large bowl, whisk the eggs. Add the garlic, basil, Parmesan, milk, red pepper flakes, and black pepper. Stir in the chickpea flour until a thick batter forms.
- Squeeze the zucchini and shallots in a clean kitchen towel to remove excess moisture, then fold into the batter.
- Pour the batter into the prepared skillet. Spread into an even layer and sprinkle with a pinch of salt.
- Bake for 40–45 minutes, until golden and set. Let cool at least 10 minutes before slicing. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Time to Drain: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Italian Inspired