Ingredients
Scale
- 800 g zucchini very thinly sliced
- 1 medium sweet onion about 150 g, very thinly sliced
- 10 g fine sea salt about 1.5 teaspoons
- 100 g sourdough discard 100% hydration
- 70 g all-purpose flour
- 35 g finely grated parmesan
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 1 tablespoon italian herb mix optional
- 2 tablespoons grated parmesan
- extra virgin olive oil
- flaky salt optional
Instructions
- In a large bowl, combine the thinly sliced zucchini and onion, sprinkle with salt, and mix well. Allow to sit for 45–60 minutes to let the vegetables soften and release liquid.
- Transfer the vegetables to a clean kitchen towel and gently squeeze out excess liquid, keeping some liquid for later use.
- In a large bowl, whisk together the sourdough discard, flour, Parmesan, olive oil, black pepper, herbs, and around 100g of the reserved zucchini liquid until you achieve a smooth batter similar to heavy cream or loose pancake batter.
- Gently fold the zucchini and onions into the batter until well coated, ensuring that there are mostly vegetables with just enough batter for binding.
- Preheat the oven to 425°F (220°C). Generously drizzle olive oil over the bottom of a 9×14-inch baking dish. Spread the vegetable mixture in an even layer about ¼ inch thick and top with the remaining Parmesan and a drizzle of olive oil.
- Bake for 35-45 minutes, rotating halfway through, until edges are golden brown and crispy. Broil for 1-2 minutes if needed for extra color, keeping a close eye to prevent burning. Let cool for 10-15 minutes before slicing, then serve warm or at room temperature.
Last Step:
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Reserve the liquid from the zucchini, as it is essential for achieving the right batter consistency.
Feel free to use a mix of herbs according to your taste, or stick with classic Italian herbs for authentic flavor.
This Scarpaccia pairs well with a salad or can be served as a light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg