When it comes to Italian cuisine, Zucchini Scarpaccia is a firm favourite. It’s a rustic dish that’s loved by many. This tasty zucchini tart comes from Tuscany and is traditionally made with thinly sliced zucchini and a crisp, golden crust.
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But today, we’re shaking things up a bit with a new twist on this classic dish. We’re adding two extra ingredients that take it to the next level: potatoes and the deep, flavour of dehydrated black trumpet mushrooms, also known as the horn of plenty.
What can you expect from someone who loves to add mushrooms to everything? The result is a rich, satisfying dish that keeps the lightness of the original while offering a depth of flavour that is simply irresistible.
Step-by-Step to Making Zucchini Scarpaccia with Potatoes and Black Trumpet Mushrooms
Zucchini Scarpaccia Recipe with Trumpet Mushrooms
Difficulty: Easy4
servings15
minutes1
hour1
hour15
minutesDiscover an Italian-inspired Zucchini Scarpaccia recipe with a twist—potatoes and dehydrated black trumpet mushrooms for an extra layer of flavor.
Ingredients
- Batter
2/3 cup (150 g) spelt flour
1 cup of liquid (about 300ml)
2 tbsp olive oil
1 tsp salt
- Topping
2 medium sized zucchini, thinly sliced
3 medium sized potatoes, thinly sliced
A handful of dried trumpet mushrooms, soaked for 15 min
1 red onion, thinly sliced
2 cloves garlic, finely diced
1 tbsp fresh rosemary
Salt and pepper to taste
Directions
- Topping
- Preheat your oven to 400°F (200°C).
- Soak the trumpet mushrooms for at least 15 minutes.
- Place the sliced zucchini in a large bowl and season with salt. Let it drain for a few minutes while you prepare the other vegetables.
- Slice all the other vegetables thinly.
- Drain the zucchini, squeezing out as much liquid as possible. Do the same with the soaked trumpet mushrooms.
- Reserve the soaking water and the liquid squeezed from the zucchini for the batter.
- In a large bowl, toss the zucchini, potatoes, onions, and garlic, mixing well.
- Batter
- Add water to the reserved liquid to make up 1 cup (300 ml) of liquid in total.
- In a large mixing bowl, combine the flour, liquid, olive oil, and salt.
- Whisk until smooth and lump-free. Set aside to rest while you finish preparing the toppings.
- Assembling the Zucchini Scarpaccia
- Layer the zucchini, potatoes, and trumpet mushrooms evenly in a well-oiled baking dish or sheet pan.
- Pour the prepared batter evenly over the vegetables and mushrooms.
- Sprinkle fresh rosemary on top.
- Bake
- Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the scarpaccia is golden brown and crispy on the edges.
- Once done, remove from the oven and let it cool for a few minutes before slicing.
- Slice the zucchini scarpaccia into squares or wedges and serve warm.
- Enjoy it as a snack, appetizer, or light meal!
For a truly delightful meal, pair the savory Zucchini Scarpaccia with Trumpet Mushrooms alongside a rich side of creamed onions recipe from Savory Experiments.
The creamy, sweet flavor of the onions beautifully complements the zucchini and mushrooms, creating a harmonious blend of textures and tastes on your plate. This combination will for sure bring a touch of comfort to the table!
Zucchini Scarpaccia a recipe that’s easy to adjust
Adding potatoes and black trumpet mushrooms gives the dish a unique depth of flavour, but it’s also really easy to adjust based on your personal preferences or dietary needs.
Not a fan of trumpet mushrooms
If you’re not a fan of mushrooms or you don’t have any on hand, you can easily leave them out without affecting the dish’s quality. The zucchini scarpaccia will still be deliciously flavoursome, with the zucchini, potatoes, red onion, garlic and rosemary providing plenty of aromatic depth. You could try replacing the mushrooms with something else that you like, like sun-dried tomatoes, olives or even a handful of chopped nuts for added texture.
Make it a bit lighter
If you want to make this dish a bit lighter, you can leave out the potatoes. Without the potatoes, the Scarpaccia becomes more like a traditional zucchini tart – still crispy on the edges and tender in the centre. If you’re looking to cut down on carbs or just want something lighter, doubling up on the zucchini or adding another type of squash could be a great alternative. The batter will still hold everything together perfectly, and the end result will be just as satisfying.
Is there a way I can make this zucchini scarpaccia recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of plain flour. The texture might be a little different, but it should still taste great.
What can I serve with Zucchini Scarpaccia?
Zucchini Scarpaccia pairs well with a fresh green salad, grilled chicken, or even a bowl of soup. It’s also delicious on its own as a light meal.
Nutrition table for zucchini scarpaccia with potatoes and trumpet mushrooms
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180-220 kcal |
| Total Fat | 10-12 g |
| Saturated Fat | 1.5-2 g |
| Cholesterol | 0 mg |
| Sodium | 250-300 mg |
| Total Carbohydrates | 22-26 g |
| Dietary Fiber | 3-4 g |
| Sugars | 2-3 g |
| Protein | 3-4 g |
| Vitamin A | 5-7% DV |
| Vitamin C | 15-20% DV |
| Calcium | 3-5% DV |
| Iron | 6-8% DV |
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
