1. Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10-15 minutes to draw out excess water. Squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel.

2. Combine Wet Ingredients

In a large bowl, whisk together the beaten eggs, olive oil, and water (or milk.)

3. Combine Dry Ingredients

In a separate bowl, combine the flour, sugar, and salt.

4. Mix Batter

Gradually add the dry ingredients to the wet ingredients, whisking until a smooth batter forms. Stir in the minced garlic and the squeezed grated zucchini until well combined.

5. Bake

Preheat your oven to 375°F (190°C). Lightly grease an 8x12 inch (20x30 cm) baking dish or a round pie dish with olive oil. Pour the batter evenly into the prepared dish.

6. Bake until Golden

Bake for 30-40 minutes, or until the scarpaccia is golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean.

7. Serve

Let it cool slightly before slicing and serving. Garnish with fresh chopped basil leaves, if desired. It can be served warm or at room temperature.

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Recipes

Tuscan Sunset Garlic Scarpaccia

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