Tuscan Zucchini Pie

Scarpaccia is a simple Tuscan pie made with zucchini, which can be prepared sweet or savory. In the savory version, besides zucchini, you will need young onions, flour, milk, egg, and grated Parmesan. You can also mix in fresh herbs of your choice (basil, dill, oregano, etc.). Since the pie doesnt have a crust, its very quick and easy to prepare, and it tastes good both warm and cold.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 2 piece Onion, young

  • 400 g Small pumpkins

  • 1 piece Egg, fresh

  • 80 g Flour, Wheat, bread flour

  • 180 ml Milk, partially skimmed

  • pieces Basil, fresh

  • 60 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Clean the zucchini and young onions, wash them, and dry them with paper towels. Slice the zucchini into rounds, half-moons, long strips, or coarsely grate them. Slice the young onions into rings. If using fresh herbs, chop them roughly.

  2. Heat oil in a pan and quickly sauté the young onions. Once they wilt and soften, add the zucchini, season lightly with salt and ground pepper, and cook for 5 minutes, stirring occasionally. Remove from heat and let cool until lukewarm.

  3. In a large bowl, whisk together the egg, flour, and milk until smooth. Mix in the grated Parmesan, herbs, and sautéed vegetables. Stir well and season with salt and ground pepper to taste.

  4. Lightly grease a round baking dish (approximately 22 cm in diameter) with oil, then pour in the zucchini mixture and spread it evenly over the entire surface, smoothing the top.

  5. Bake the pie in an oven preheated to 200°C for about 40 minutes. It is done when the top and bottom are golden brown.

Nutrition Information (Per 100g)

  • Calories: 136.98 kcal
  • Fat: 6.27 g
    • Saturated Fat: 1.94 g
  • Carbohydrates: 10.89 g
    • Sugars: 0 g
  • Protein: 6.86 g
  • Fiber: 0.75 g