Name: Italian Zucchini Tart (Scarpaccia) with Peanut Sauce
Prep time: 90 min
Cook time: 60 min
Total time: 180 min
Ingredients: 3 large zucchini, (use more if they’re smaller); 1 large red onion; 1 large bell pepper, (any color you like); 2 tsp sea salt and black pepper; 1 C AP flour ((sub Chickpea flour to make gluten-free, or use 1-to-1 GF blend)); 1/3 C cornmeal; 1/4 C extra-virgin olive-oil; 2 tbsp nutritional yeast, (can sub regular parmigiano reggiano); 2 tbsp garlic granulated; 2 tbsp Italian seasoning spices, (blend of: rosemary, parsley, basil, thyme); water (as needed to thin sauce to desired consistency); 1/4 tbsp soy sauce, (or tamari); 1 lemon, (zested and juiced); 1/2 C peanut butter, (or sunflower, cashew, almond, etc.); 4 garlic cloves, (minced); water (as needed to thin sauce to desired consistency); 1 tbsp chili flakes, (optional)

Italian Zucchini Tart (Scarpaccia) with Peanut Sauce

This recipe is a celebration of summer herbs and veggies, and is meant to be eaten as a snack or light meal in the warm weather. A bright peanut-butter sauce is a play on Indonesian satay sauce that is meant to complement the bold summer flavors of the tart.

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Course: Main Course, Snack

Cuisine: Indonesian, Italian, Multi-Cuisine

Keyword: Healthy, Vegetarian

Prep Time: 1 30

Cook Time: 1

Total Time: 3

Servings:

Calories: 395kcal

Equipment

1 9×13'' baking sheet

Ingredients

For the Vegetables:

3 large zucchini, use more if they’re smaller
1 large red onion
1 large bell pepper, any color you like
2 tsp sea salt and black pepper

For the Batter:

1 C AP flour (sub Chickpea flour to make gluten-free, or use 1-to-1 GF blend)
1/3 C cornmeal
1/4 C extra-virgin olive-oil
2 tbsp nutritional yeast, can sub regular parmigiano reggiano
2 tbsp garlic granulated
2 tbsp Italian seasoning spices, blend of: rosemary, parsley, basil, thyme
water as needed to thin sauce to desired consistency

For the Sauce:

1/4 tbsp soy sauce, or tamari
1 lemon, zested and juiced
1/2 C peanut butter, or sunflower, cashew, almond, etc.
4 garlic cloves, minced
water as needed to thin sauce to desired consistency
1 tbsp chili flakes, optional

Instructions

Very carefully mandolin the zucchini, red onion, and bell pepper into a large bowl. You can also just use a knife to cut very thinly.
Toss and squeeze sliced vegetables with salt and black pepper.
Transfer sliced vegetables to a cloth or colander and set over the large bowl. The salt will pull out the water from the vegetables. This will take up to an hour.
After the hour, take handfuls of the sliced vegetables and squeeze out any excess water. Set the squeezed vegetables in a separate bowl. DO NOT THROW AWAY THE VEGETABLE WATER.
Heat oven to 420F. Line baking sheet with parchment paper and spray with olive oil.
In the bowl with the vegetable water, make the batter. Add all ingredients to the bowl and mix. If the mixture is too thick, slowly add more water until you reach a consistency like pancake batter
Add the squeezed vegetables to the batter and mix to combine.
Add mixture to the greased baking sheet in one uniform layer and as flat as possible.
Bake for 40 minutes or until golden brown and crispy.
While the tart is baking, make the sauce. Combine all ingredients together. Adjust for salt or sour.
Once tart is done, allow to cool for 30 minutes before cutting. Serve with sauce. Buon appetito!

Nutrition