Full Recipe
Author
Food Network Kitchen | 2024-01-03
Description
This Italian zucchini tart from the region of Tuscany gets its name from the word scarpa (shoe), perhaps referring to the tart's resemblance to the soles of well-worn shoes. While zucchini scarpaccia is traditionally made with zucchini, onion and sometimes zucchini flowers in season, the tart is also a great way to use up other summer vegetables. In this version, we've added red bell pepper and fresh corn to the mix, but feel free to experiment with other ingredients. The vegetables are salted and left to sit for 1 to 2 hours to draw out the moisture, helping to keep the tart from getting soggy; if you have time, let the vegetables sit overnight in the refrigerator for even better results. This tart makes a great snack, hors d'oeuvres or light meal with a salad.
