Scarpaccia
Scarpaccia is a mouthwatering blend of three carby faves: a tart, focaccia, and cornbread all rolled up in one delicious dish! Originating from Tuscany, this veggie packed hy-bread can be enjoyed for breakfast with scrambled eggs or for lunch with a colorful salad. It also makes a crave-worthy dinner side and an any-time-of-day snack, too. (Yep, you can eat it all day long, LOL.)
The texture is super-duper moist on the inside with a crispy-top finish. And it offers the added bonus of sweet, flavorful veggies in every scrumptious bite. This version is also gluten-free and a cinch to make. I’d say it’s a real breadwinner!
Try this Frittata with Asparagus and Artichokes!
Scarpaccia
Ingredients
- 2 small zucchini/summer squash, thinly sliced (about 3 cups)
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 1 cup cherry tomatoes, sliced in half
- 1 ½ cups almond flour, firmly packed
- ½ cup cornmeal
- 1 large egg, lightly beaten
- 1 ½ teaspoons kosher salt, or 1 teaspoon fine table salt
- 2 Tablespoons extra-virgin olive oil or avocado oil
- 1 cup water
- Freshly ground black pepper, optional
Instructions
- Preheat oven to 400˚F and line a 9×13 inch dish with parchment paper (this will prevent sticking and make it easy to remove finished loaf).
- Liberally coat a large nonstick pan with oil spray and warm over medium-high heat. Add zucchini/squash and onions, and sauté for 8-10 minutes, until most of the water has come out of the zucchini. Season with a sprinkling of kosher salt and ground black pepper and cook for three more minutes, or until veggies are nicely soft and sauteed. Drain any excess water from the pan and set aside.
- In a large mixing bowl, combine almond flour, cornmeal, egg, salt, olive oil, water, and optional ground black pepper.
- Add sautéed zucchini and onions to the flour mixture, stirring until well combined. When adding the sautéed vegetables, be sure not to add any excess water that you didn’t drain off. Mix in the cherry tomatoes.
- Pour mixture into prepared pan and bake for 50-60 minutes, until the crust is set and the scarpaccia is sufficiently cooked through. Let cool for at least 10 minutes before slicing and enjoying.
Can i exchange the almond flour for wheat flour?
Hi May. Yes, you can use wheat flour in this recipe, but there are some adjustments you might need to make because almond flour and whole wheat flour have different properties.
-Whole wheat flour has a stronger flavor than almond flour. This will affect the taste of the dish, making it more hearty and nutty (not a bad thing). The texture will also likely be denser.
-Keep an eye on the baking time as whole wheat flour can change how quickly the dish cooks. It may need a bit more or less time depending on the consistency of your batter. We’ve never tested with regular flour so we’re not entirely sure on cook time.
We hope you like it—come back and let us know what you think!
—Team Joy
There was no mention of the number of servings this makes
Hi Anne. Thanks! This makes 12 slices. Nutrition information is provided per slice. We hope you love it as much as we do!
—Team Joy