zucchini scarpaccia

On the Versilia coast in Tuscany, they are known for Scarpaccia, a simple, round zucchini bread. Scarpaccia roughly translates to ‘old shoe’

However, this bread is not sweet. Instead, it is savory and flavored with thin, round zucchini slices, not grated and Parmigiano for a nice cheesy note. Make sure to save some slices for a decorative topping.

Active time: 15 minutes

Total Time: 1 hour

½ cup extra virgin olive oil, plus more for brushing and drizzling

2 cups all-purpose flour

1 cup grated Parmigiano Reggiano cheese, divided (4 ounces)

1 teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

3 large eggs, beaten

2/3 cup whole milk

1 cup toasted pine nuts (5 ounces)

2 small zucchini (10 to 12 ounces total), thinly sliced crosswise into rounds, (about 3 ½ cups)

6 to 7 basil leaves, chiffonade

Preheat oven to 375 degrees. Brush the bottom of a 9-inch springform pan with olive oil, line with parchment paper and brush the parchment and sides of the pan with oil.

In a large bowl, mix flour, ½ cup Parmigiano, salt, baking soda, and baking powder.

Make a well in the middle of the flour mixture and pour in the eggs, milk and olive oil. Whisk the wet ingredients until combined and then fold them into the dry to create the batter. Fold in the pine nuts.

Fold in the zucchini and the basil.  Reserving around 20 slices of the zucchini.

Pour the mixture into the prepared pan, spreading into an even layer. Place the reserved zucchini on top in a circular pattern. Sprinkle the rest of the Parmigiano on top of the zucchini evenly. Drizzle a few tablespoons of oil on top.

Bake for 45 minutes or until the edges pull away from the sides of the pan and the cake is firm to the touch. The cheese and zucchini slices will be golden brown. Remove from oven and run an offset spatula around the edges to loosen from the pan. Allow to cool completely before slicing.