Professor with a Passport Presents: Scarpaccia: A Tuscan Zucchini Flatbread That Turns Pantry Staples into Dinner

By: Bonnie Gasior, Ph.D.

Although my culinary loyalties generally lean toward Spain and Portugal, there are a handful of Italian dishes that I find magical. One is the classic combination of tomato, basil, and fresh burratadrizzled with balsamic, a pairing especially associated with southern Italy, where simple, seasonal ingredients shine. I also really enjoy lupini beans in brine and a small cup of flor di latte gelato. Sometimes, uncomplicated is better.

I've been to Italy twice in the past three years. The first trip took me hiking through Tuscany's rolling hills and more recently, I completed a hut-to-hut hike that began in Slovenia and ended in Cividale del Friuli, a charming town in Italy's northeast region of Friuli-Venezia Giulia. The landscapes were spectacular, the wine was excellent, and, naturally, the food did not disappoint.

Recently, I came across a recipe for scarpaccia, a rustic Italian flatbread from Tuscany traditionally made with zucchini. The dish originated along the Tuscan coast and is often described as somewhere between a flatbread, a savory tart, and a vegetable pancake. "Scarpaccia" comes from the Italian word scarpa, meaning "shoe." The name is often translated loosely as "old shoe" or "shoe leather," not because it tastes tough, but rather because the traditional version is baked very thin and develops a somewhat flat, rustic appearance that was said to resemble an old worn-out sole. It originated in the Viareggio area of coastal Tuscany, where it was a humble peasant dish designed to make use of abundant summer zucchini.

What caught my attention wasn't so much the history, but the ingredient list. Zucchini? Check. Onion? Check. Chickpea flour? Sitting in the pantry. A handful of herbs and spices? Already on hand. Recipes that allow me to cook from what I already have are always tempting, so I decided to give it a try.

The result was surprisingly delicious. The edges crisped beautifully in the oven while the center remained tender. The chickpea flour added a subtle nuttiness, and the zucchini and onions became sweet and flavorful as they baked. I made a few adjustments to the Instagram version by adding one egg for extra binding and some fresh sage from the garden. The sage isn’ttraditional, but it complemented the zucchini wonderfully.

One of the things I loved most about scarpaccia is that it feels both wholesome and flexible. It can be served as an appetizer, a light lunch, a side dish, or even a savory snack. And because it leads with the vegetables, it feels lighter and healthier than a pizza. If your garden is producing zucchini faster than you can keep up, this recipe is worth adding to your repertoire.

Scarpaccia

Ingredients

• 1 medium zucchini, thinly sliced

• 1 small onion, thinly sliced

• 1 cup chickpea flour or corn meal

• 1¼ cups water or vegetable broth

• 3 tbsps. olive oil

• 1 egg

• 1 tablespoon fresh sage, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 8-10 fresh basil leaves, chopped

• A few sprigs of fresh oregano

Instructions

1. Preheat oven to 400°F (200°C).

2. In a large bowl, whisk together the chickpea flour and water/broth until smooth.

3. Add the egg, 2 tablespoons olive oil, salt, pepper, and sage.

4. Fold in the zucchini and onion slices until evenly coated.*Some people like to heavily salt the zucchini and allow it to drain for a few hours in a colander under something weighted. This is optional.

5. Lightly oil a baking sheet or shallow baking dish with the remaining tablespoon of olive oil.

6. Spread the mixture into a thin, even layer.

7. Bake for 30 minutes, or until golden brown around the edges and set in the center.

8. Allow to cool slightly before slicing into squares.

9. Serve warm or at room temperature.

Easy, economical, vegetable-packed, and surprisingly satisfying. Not bad for a recipe that started with an Instagram scroll and a refrigerator full of odds and ends!