Zucchini Tart Viareggio Style (Scarpaccia Viareggina)
Author: Mary Ann Esposito
Ingredients
  • 1 pound small zucchini
  • 1/2 Cup sugar
  • 4 Tablespoons unsalted butter; melted
  • 1 Tablespoon vanilla extract
  • 3/4 Cup milk
  • 1/2 teaspoon salt
  • 1 Cup unbleached all-purpose flour
  • 2 Tablespoons extra-virgin olive oil
Instructions
  1. Butter and flour a 9- by 12- by 2 1/2-inch or a 7- by 11-inch baking dish and set it aside.
  2. Cut the zucchini into thin rounds. Layer them in a colander and sprinkle salt between each layer. Place a weight such as a 28-ounce can of tomatoes on the zucchini to weigh the slices down. Allow the zucchini to "sweat" for 1 hour. Then rinse and dry the slices and set them aside.
  3. Preheat the oven to 350 degrees.
  4. In a large bowl, whisk together the butter, sugar, and vanilla until smooth. Stir in the milk, salt, and flour to create a batter. Fold in the zucchini.
  5. Pour the mixture into the baking dish. Drizzle the top with the olive oil.
  6. Bake for 40 minutes or until a skewer comes out clean when inserted into the center.
  7. Serve warm cut into squares.
  8. Note: Small size zucchini have less water, less seeds, and are more tender than larger ones.
Notes
This recipe yields 8 servings.

Comments: Viareggio is a coastal city famous for its Carnival, where you might sample scarpaccia Viareggina, a delicious slightly sweet zucchini tart and likely ask yourself if it's a dessert or a savory? It could be both and at one time was served after the meal, but today is thought of more as a snack food. It takes its name from the word scarpa for shoe, because it looks well cooked when taken from the oven, like a well-worn shoe.

Per Serving (excluding unknown items): 148 Calories; 10g Fat (60.0% calories from fat); 1g Protein; 14g Carbohydrate; 0g Dietary Fiber; 19mg Cholesterol; 145mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-tart-viareggio-style-scarpaccia-viareggina/5339/