Zucchini and potato scarpaccia

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 500 g courgette
• 2 500 g potatoes
• 3 1 onion
• 4 220 g flour
• 5 250 ml water
• 6 2 tablespoons herbes de Provence
• 7 1 tablespoon paprika
• 8 salt
• 9 pepper
• 10 50 g Parmesan (Parmigiano Reggiano)
• Total weight: 1,690 grams

Times:

Preparation	Cooking	Start to finish
40 min.	50 min.	1 hour 30 min.

Step by step recipe

• 1:

  Vegetables

  
  Prepare 500 g courgette.
  Peel, wash and dry 500 g potatoes.
  Peel and wash 1 onion.
• 2: Process zucchini, potatoes and onion in a food processor or mandolin to make thin slices.
  You can also slice with a knife, but of course this will take longer.
  Set aside.
  Preheat your oven to 200°C (390°F).
• 3:

  The dough

  
  In a bowl, sift 220 g flour.
• 4: Add cold 250 ml water and whisk to obtain a smooth, pancake-like mixture.
• 5: Add 2 tablespoons herbes de Provence, 1 tablespoon paprika, salt and pepper and mix again.
• 6:

  The mixture

  
  Pour the vegetables into the bowl, season with salt and mix thoroughly.
• 7: Spread the mixture in an even layer on a sheet of baking paper laid out on a baking sheet.
• 8: Grate over 50 g Parmesan (Parmigiano Reggiano).
• 9: Bake for approximately 50 minutes at 200°C (390°F).
• 10: Enjoy hot or cold.

Remarks

You can replace the parmesan with another cheese, such as pecorino.
Scarpaccia" means "old shoe" in Italian, but it's also a recipe with many variations: milk instead of water, extra eggs, zucchini on its own, and so on.

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