A savory tray bake can use nearly a kilogram of summer zucchini
Translated from Finnish and summarized by DistantNews. Read the original for the full story.
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- The recipe turns 800 grams of zucchini and red onions into a thin, crisp-edged savory tray bake inspired by Italian scarpaccia.
- The mixture includes Parmesan, wheat flour, cornmeal and olive oil, and bakes at 200°C for 45 to 50 minutes.
- The finished pieces are served with a parsley, Parmesan, olive oil and garlic pesto.
A summer zucchini harvest can become a savory tray bake inspired by scarpaccia, the traditional Italian zucchini pie known for its thin shape and crisp surface.
The Parmesan and zucchini bake makes 12 pieces and uses 800 grams of zucchini, along with two red onions, Parmesan, wheat flour, cornmeal, black pepper and olive oil. The vegetables are sliced thinly, salted and left for about an hour so they release their liquid.
The liquid is mixed with the flours before the zucchini mixture and grated Parmesan are added. The batter is spread in a thin, even layer on a baking sheet and baked at 200°C for 45 to 50 minutes, until browned and cooked through.
After cooling for about 15 minutes, the bake is turned onto clean parchment paper and cut into portions. A parsley pesto made with Parmesan, mild olive oil and garlic is spooned over the pieces or served separately.
About this summary
Originally published by Helsingin Sanomat in Finnish. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.
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