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!
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.
In a bowl, whisk the eggs, add the flour, parmesan, salt and pepper.
Add the vegetables and mix well.
Spread the mixture in a silicone mold or one lined with baking paper.
Drizzle with olive oil and sprinkle with herbs.
Let cool before cutting into pieces.