This was a regular favourite my Dad used to make when I was a kid. It’s a sort of zucchini tart made without the pastry and apparently it comes from Lucca in Italy. It’s very easy to make and very tasty. Once you have the basic recipe down you can try substituting all sorts of green veges (brocolli works well).

Dad lost the original recipe we used to use ages ago so I’ve reproduced this from memory and with lots of cribbing from the internet particularly from italy-recipes.com. There are all sorts of variants out there including a desert version which is still made with zucchini but includes sugar!

Ingredients
500 g zucchini
1 onion
100 g flour
100 grams of grated pecorino
2 eggs
2 tablespoons extra virgin olive oil
Salt and pepper

Preparation
Slice the zucchini and onion finely and place to one side. Pre-heat the oven to 180 degrees. Combine the salt and pepper, flour, a cup of water, grated pecorino cheese, eggs and oil and mix well. Add vegetables Grease a large rectangular oven pan (scarpaccia should be thin like pizza), and pour the batter into it. Cook for roughly 30 minutes or until golden brown and crispy on top.

Here’s a recipe we made for Xmas dinner recently that went down a treat. Nicked from UKTV Food, but reproduced here in full in case they take it down….

by Nadine Abensur from Good Food Live
(with minor modifications by me!)

For a truly splendid vegetarian meal try Nadine Abensur’s tasty pastry parcel, filled with a rich mushroom and nut filling

* Servings: 12-16
* Level of difficulty: Intermediate
* Preparation Time: 40 minutes
* Cooking Time: 1 hour 20 minutes

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