Name: Vegan Zucchini Scarpaccia
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 slices
Cuisine: Italian
Ingredients: 3 zucchini; 0.5 onion; 1 cup all-purpose flour; 0.25 cup cornmeal; 2 tablespoons nutritional yeast; 1 tsp dried rosemary; 1 tsp salt; 0.5 cup water

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Vegan Zucchini Scarpaccia

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

To prepare the zucchini for scarpaccia, use a mandolin to get evenly-sized very-thin zucchini slices. Repeat with the onion. This can be done by carefully using a sharp knife.

Once both the zucchini and onion are sliced, place into a large mixing bowl and let stand for at least 45 minutes. The longer you let sit, the more excess water you'll have. This is very important so the tart isn't soggy! If time permits, let sit for 2 hours up to overnight in the fridge.

Transfer the zucchini and onion to a cheesecloth or thin, clean kitchen towel. Squeeze any extra liquid into the large bowl and set the vegetables aside. Preheat the oven to 400F.

To the mixing bowl, add the flour, cornmeal, nutritional yeast, rosemary, salt, and water. Add additional water one tablespoon at a time until a batter forms.

Add the vegetables to the batter and stir to coat. Transfer to a 13x18 baking sheet lined with parchment paper. Spread the mixture out into an even, thin layer. Give the top a quick spray of cooking oil.

Bake at for 35-40 minutes, until the edges are slightly golden brown and crispy. Remove from oven and let cool for 10 minutes before slicing and serving.

Nutrition

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Tips & Tricks (5)

Salt Your Zucchini Early ⏰
Salt the sliced zucchini 15-20 minutes before cooking to draw out excess moisture, ensuring a crispier crust and preventing a soggy tart.
Toast Your Cornmeal 🌾
Lightly toast the cornmeal in a dry pan for 2-3 minutes before mixing into the batter to enhance its nutty flavor and improve texture.
Layer Strategically 🧅
Arrange zucchini and onion slices in overlapping, slightly fanned patterns rather than random placement for even cooking and an elegant presentation that honors the traditional scarpaccia style.
Crispy Edges with High Heat 🔥
Start baking at 425°F for the first 10 minutes to develop golden, crispy edges, then reduce to 375°F to finish cooking without burning the rosemary.
Finish with Fresh Rosemary 🌿
Reserve some fresh rosemary leaves to sprinkle over the hot tart immediately after baking for vibrant herb flavor that dried rosemary alone cannot achieve.