Tuscan Sunset Garlic Scarpaccia
Details
A golden-crusted Tuscan delight where the sweetness of zucchini meets the pungent embrace of garlic, creating an unexpected and irresistible harmony.
Ingredients
Instructions
Prepare the Zucchini
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10-15 minutes to draw out excess water. Squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel.
Combine Wet Ingredients
In a large bowl, whisk together the beaten eggs, olive oil, and water (or milk.)
Combine Dry Ingredients
In a separate bowl, combine the flour, sugar, and salt.
Mix Batter
Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms. Stir in the minced garlic and the squeezed grated zucchini until well combined.
Bake
Preheat your oven to 375°F (190°C). Lightly grease an 8x12 inch (20x30 cm) baking dish or a round pie dish with olive oil. Pour the batter evenly into the prepared dish.
Bake until Golden
Bake for 30-40 minutes, or until the scarpaccia is golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean.
Serve
Let it cool slightly before slicing and serving. Garnish with fresh chopped basil leaves, if desired. It can be served warm or at room temperature.
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