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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