Scarpaccia Dolce (Sweet Italian Zucchini Tart) Recipe
Prep Time:
2 hours, 20 minutes
Cook Time:
1 hour
Servings:
8 Slices
Ingredients
  • 1 pound small to medium zucchini
  • ½ teaspoon salt +1 pinch salt, divided
  • 2 eggs
  • ¾ cup +1 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 tablespoons butter, melted and cooled to room temperature, plus more for greasing
  • ¼ cup + 2 tablespoons milk
  • ½ teaspoon baking powder
  • 1 ¼ cups 00 flour, plus more for dusting
  • 4 leaves of basil, gently washed and dried
  • Extra virgin olive oil, for drizzling
Directions
  1. Wash the zucchini and cut off the ends. Unless the zucchini are very small, slice them in half lengthwise and then thinly slice them using a mandoline slicer or a chef's knife.
  2. Place the zucchini slices in a medium bowl, add ½ teaspoon of salt, and mix well. Cover the bowl and let it sit for at least 2 hours to overnight for the zucchini to release their liquid.
  3. Preheat oven to 400 F.
  4. Carefully pour out the majority of the liquid, and then place the zucchini in a colander and press them to drain out any excess liquid. Pat them dry with a paper towel.
  5. In a large bowl, whisk the eggs and sugar together until well mixed. Add the vanilla, butter, and milk, and whisk again.
  6. Add the baking powder and 1 pinch of salt, and then add the flour a little at a time while whisking continuously until the batter just comes together evenly.
  7. Add the zucchini, and then tear the basil leaves into small pieces and add them to the batter. Mix with a spoon until evenly incorporated. The batter will be dense.
  8. Butter and flour a 9-inch round baking pan. Pour in the batter and press with a spatula until level. Drizzle extra virgin olive oil on top.
  9. Bake at 400 F for 15 minutes, and then lower the temperature to 350 F and bake for another 45-55 minutes until the surface is browned and a toothpick inserted in the center comes out clean.
  10. Let cool completely before serving.