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Scarpaccia Zucchini Tart

Scarpaccia Zucchini Tart
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Scarpaccia Zucchini Tart is a delightful Italian dish that perfectly embodies the essence of fresh flavors. Featuring thinly sliced zucchini, sun-dried tomatoes, and crunchy pine nuts atop a crisp cornmeal base, this savory tart is as visually appealing as it is delicious. Whether served warm at a family gathering or enjoyed at room temperature during a picnic, this versatile tart is sure to impress. With its vibrant ingredients and healthy profile, Scarpaccia Zucchini Tart offers an easy-to-make solution for any occasion, making it perfect for both casual meals and special events.

Ingredients

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  • 2 pounds zucchini, thinly sliced
  • 1 red onion, thinly sliced
  • 2 cups baby spinach
  • 1 jar (8.5 oz) sun-dried tomatoes, drained and quartered
  • 1 cup pine nuts
  • 1 cup fresh basil leaves
  • 1 tablespoon fresh thyme
  • 1.5 cups all-purpose flour
  • 1.5 cups cornmeal
  • 2 eggs
  • ½ cup extra virgin olive oil
  • Grated Parmesan cheese for garnish

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a sheet pan with non-stick spray.
  2. In a large bowl, combine the sliced zucchini, red onion, and spinach.
  3. Add the sun-dried tomatoes, pine nuts, basil, thyme, salt, and pepper; mix well.
  4. In another bowl, whisk together flour, cornmeal, baking powder, salt, and pepper; add to the vegetable mixture.
  5. Beat eggs with sugar in the smaller bowl; incorporate into the vegetable mixture.
  6. Mix in reserved oil from sun-dried tomatoes and enough water to reach a thin batter consistency.
  7. Pour into the prepared pan; drizzle with olive oil and bake for 55-60 minutes until golden brown.
  8. Sprinkle with Parmesan cheese while warm; let cool slightly before serving.

Nutrition

Find it online: https://worldfoodrecipe.com/scarpaccia-zucchini-tart/