Description
Scarpaccia Zucchini Tart is a delightful vegan dish that encapsulates the flavors of summer in every bite. This savory Italian tart features fresh zucchini and red onions mingling beautifully in a light, herb-infused batter. With its crispy exterior and tender interior, it’s perfect for lunch, dinner, or as an appetizer at gatherings. Easy to prepare, Scarpaccia Zucchini Tart is an ideal choice for both novice and experienced cooks looking to enjoy a nutritious meal. Serve it warm with a side salad or chilled as a refreshing snack. This versatile recipe is not only delicious but also packed with vegetables, making it a fantastic addition to your plant-based meal rotation.
Ingredients
- 3 medium zucchinis
- ½ red onion
- 1 tsp salt
- ½ tsp dried rosemary
- 2 tbsp nutritional yeast
- 1 cup all-purpose flour
- ¼ cup cornmeal
- ½ to ¾ cup water
Instructions
- Prepare the vegetables: Thinly slice zucchini and red onion; sprinkle with salt and let sit under weight for 2 hours.
- Preheat your oven to 400°F (200°C) and oil a baking sheet (13×18 inches).
- Drain the vegetables thoroughly using cheesecloth to remove excess moisture.
- In a mixing bowl, combine reserved liquid from draining with flour, nutritional yeast, rosemary, and cornmeal until smooth.
- Fold in drained vegetables, pour into the baking sheet, spread evenly, and lightly spray top with oil.
- Bake for about 35 minutes or until golden brown and crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 170
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Experiment with additional herbs such as basil or thyme. Ensure you drain the vegetables well to avoid sogginess.