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Zucchini and potato scarpaccia

Name: Zucchini and potato scarpaccia
Prep time: 36 min
Cook time: 50 min
Total time: 1 h 26 min
Yield: 6 people
Cuisine: French
Ingredients: 500 g courgette; 500 g potatoes; 1 onion; 220 g flour; 250 ml water; 2 tablespoons herbes de Provence; 1 tablespoon paprika; salt; pepper; 50 g Parmesan (Parmigiano Reggiano)

Scarpaccia is a recipe from Tuscany, Italy, a simple but delicious zucchini and potato cake with Parmesan cheese.

36 K 5/5 (2 reviews)

1 hour 30 min. difficulté

Easy

5.20 €

6 people

10 Ingredients

Last modified on: October 16^th 2024

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 for this recipe

Preparation: 40 min.

Cooking: 50 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Zucchini and potato scarpaccia : Stage 1

Vegetables

Prepare 500 g courgette.

Peel, wash and dry 500 g potatoes.

Peel and wash 1 onion.

Stage 2 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 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).

Stage 3 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 3

The dough

In a bowl, sift 220 g flour.

Stage 4 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 4

Add cold 250 ml water and whisk to obtain a smooth, pancake-like mixture.

Stage 5 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 5

Add 2 tablespoons herbes de Provence, 1 tablespoon paprika, salt and pepper and mix again.

Stage 6 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 6

The mixture

Pour the vegetables into the bowl, season with salt and mix thoroughly.

Stage 7 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 7

Spread the mixture in an even layer on a sheet of baking paper laid out on a baking sheet.

Stage 8 - ⌛ 3 min.

Zucchini and potato scarpaccia : Stage 8

Grate over 50 g Parmesan (Parmigiano Reggiano).

Stage 9 - ⌛ 50 min.

Zucchini and potato scarpaccia : Stage 9

Bake for approximately 50 minutes at 200°C (390°F).

Stage 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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	280 RDI=30 %	30 RDI=5 %	1,630 RDI=80 %	6,820 RDI: 80 %
Per 100 g	3 RDI=1 %	20 RDI=2 %	1 RDI=0 %	100 RDI=5 %	400 RDI: 5 %
Per person	8 RDI=3 %	50 RDI=4 %	5 RDI=1 %	270 RDI=10 %	1,140 RDI: 10 %