I stumbled upon this recipe on my reels and I had to try it!

Scarpaccia is a traditional Italian dessert hailing from the Tuscan region, specifically from the town of Camaiore. It's a unique and delicious dish that combines elements of both cake and pudding.

History and Origin: Scarpaccia has its origins in peasant cooking, where it was created as a way to use up excess zucchini, which are abundant during the summer months in Italy. The name "Scarpaccia" is derived from the Italian word "scarpa," meaning shoe, due to its flat and rustic appearance.

Ingredients and Preparation: The main ingredients of Scarpaccia include fresh zucchini (courgettes), flour, sugar, eggs, olive oil, and sometimes milk or ricotta cheese. The zucchini are grated and mixed with the other ingredients to form a batter, which is then baked until golden brown. The result is a moist, slightly sweet cake with a texture that is both tender and dense.

Variations: While the basic recipe remains relatively consistent, there are variations across different regions of Tuscany and Italy. Some versions incorporate different types of flour or add flavorings such as lemon zest or vanilla. Some recipes also include pine nuts or raisins for added texture and sweetness.

Cultural Significance: Scarpaccia holds cultural significance in Tuscany, where it is enjoyed as a dessert or even as a snack throughout the summer months when zucchini are in season. It reflects the simplicity and ingenuity of traditional Italian cooking, using local, seasonal ingredients to create a delicious and satisfying dish.

Overall, Scarpaccia is not only a delightful culinary treat but also a testament to the rich agricultural traditions of Tuscany and the inventive spirit of Italian cuisine.

Ingredients

• 2 medium zucchinis (courgettes), thinly sliced

• 1 small onion, thinly sliced

• Salt

• 1/2 cup all-purpose flour or whole wheat flour

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary (or fresh, chopped)

• Zest of 1 lemon

• Salt, to taste

• Olive oil (for greasing)

Method:

1. Prepare the Zucchini and Onions:

   • Thinly slice the zucchinis and onions.

   • Place the sliced zucchinis and onions in a bowl, sprinkle with salt, and mix well.

   • Transfer the salted zucchini and onions to a cheesecloth or a clean kitchen towel. Let them sit for at least 30 minutes to draw out excess moisture.

2. Press Out Moisture:

   • After 30 minutes, squeeze and press the zucchini and onions in the cheesecloth to extract as much water as possible. The zucchini should become bendy and the onions softened.

3. Prepare the Batter:

   • Preheat the oven to 200°C

   • In a mixing bowl, combine the flour, onion powder, garlic powder, dried rosemary, lemon zest, and salt.

4. Mix and Bake:

   • Add the squeezed zucchini and onions to the flour mixture. Mix well until everything is evenly coated.

   • Grease a baking tray with olive oil and spread the zucchini mixture evenly onto the tray.

5. Bake:

   • Place the baking tray in the preheated oven and bake for about 30 minutes, or until the zucchini flatbread is golden brown and crispy around the edges.

6. Serve:

   • Once baked, remove from the oven and let it cool slightly.

   • Cut into squares or wedges and serve warm as a snack or use it as a base for sandwiches.

7. Enjoy!:

   • This zucchini flatbread is delicious served warm or at room temperature. It's a great way to enjoy zucchini and onions in a unique and tasty way!