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Scarpaccia - A Family Feast

Scarpaccia

  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Ingredients

  • 2 pounds zucchini
  • 1 red onion (about ½ pound)
  • 2 cups tightly packed baby spinach
  • 1 8.5-ounce jar sundried tomatoes in oil
  • 1 cup pine nuts
  • 1 cup loosely packed fresh basil leaves
  • 1 tablespoon fresh thyme, plus one teaspoon for garnish
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups flour
  • 1 ½ cups corn meal
  • 1 teaspoon baking powder
  • 2 eggs
  • ½ cup sugar
  • Approximately 1/2 cup extra virgin olive oil (or enough to add to the oil drained from jar of sundried tomatoes to equal 1 full cup), plus more for drizzling
  • ¼ cup water
  • ½ cup Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with non-stick cooking spray.
  2. Slice zucchini into very thin slices and place in a large bowl. Slice red onion into very thin slices and add to zucchini. Also add baby spinach to bowl.
  3. Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters and add to bowl with other vegetables.
  4. Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.
  5. In a separate bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients.
  6. In that same smaller bowl, beat eggs and sugar and add to the large bowl, mixing into ingredients.
  7. Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine.
  8. Finally, slowly mix in the water to the large bowl, only using enough to make a thin batter. You may not need all of the water.
  9. Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.
  10. When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top.
  11. Cut into squares and serve.