Scarpaccia is a Tuscan specialty, once prepared by peasant families with vegetables from the garden. It's halfway between a tart and a pancake, and it's a great way to hide the zucchini from the kids! In this gluten-free version, I replace the wheat flour with a mixture of rice flour and chickpea flour, which adds both sweetness and character. Easy to make, it can be served hot or cold, as a starter, a side dish, or as a main course with a salad. Scarpaccia is ideal for summer meals or for a quick family meal. Its texture is thin, almost like a pancake, and its aroma of herbs and Parmesan allows the zucchini to go unnoticed (I know, many people love zucchini, but my son hates it, so I often try to hide it, like in my zucchini roll with salmon). Well, he thinks it's delicious! This gluten-free adaptation is just as good as the traditional recipe. Try it as soon as possible!

Italian gluten-free scarpaccia

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Preparation time 15 mins Cooking time 35 mins Total time 50 mins

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 3 large zucchini
• 1 onion
• 2 eggs
• 70 g rice flour
• 40 g chickpea flour
• 50 g grated parmesan
• 3 tbsp olive oil
• Salt, pepper, herbs of your choice (thyme, rosemary or basil)

Preparation

1. Preheat the oven to 180°C.

2. Grate the zucchini or blend them in a food processor, slice the onion and fry them for 5 minutes in a pan with a drizzle of olive oil.

   
3. In a bowl, whisk the eggs, add the flour, parmesan, salt and pepper.
   
4. Add the vegetables and mix well.
   
5. Spread the mixture in a silicone mold or one lined with baking paper.
   
6. Drizzle with olive oil and sprinkle with herbs.
   
7. Bake for 35 to 40 minutes, until the surface is golden brown and crispy.
8. Let cool before cutting into pieces.
   

Keywords: gluten-free scarpaccia, Italian scarpaccia recipe, gluten-free zucchini scarpaccia, chickpea flour scarpaccia, gluten-free Tuscan cuisine

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