Zucchini and Potato Scarpaccia
This zucchini and potato scarpaccia has a wonderful blend of textures and flavors. The zucchini gives it a hint of sweetness and the potatoes bring warmth and depth.
Ingredients
- 1 medium zucchini
- 2 medium white onions
- 2 medium potatoes
- 1 cup white flour
- 1/2 cup corn flour/meal
- 3-4 tbsp olive oil
- ⅓ cup fresh herbs dill or parsley or basil chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp italian dried herbs or oregano and thyme mix
Instructions
- Begin by thinly slicing zucchini, potato and onions. I used mandoline for this as it slices the vegetables very thinly.
- Transfer the vegetables to the bowl and add chopped fresh herbs and salt. Mix well and let it sit for 5-8 minutes. The vegetables will release natural water which is going to be a binder for the dough.
- To the vegetables add flour, corn four, black pepper, italian herbs and 2 tbsp olive oil. Mix well to form a dough. I recommend to use your hands.
- Line the baking sheet with baking paper and pour over 1 tbsp olive oil.
- Transfer your dough on the sheet and spread thinly using your hands. Pour over remining olive oil.
- Bake in the preheated 200C oven for about 35 minutes until crispy and golden. Slice it and enjoy!