Scarpaccia is a kind of rustic Italian tart (from the Tuscany region), usually thin, extremely good and, by the way, vegan. For a long time I wanted to try this recipe and I knew the time had come when I picked about 4 zucchinis from the garden that needed to be used quickly and without too much work.
Usually, for scarpaccia you need zucchini flowers as well. I didn't have, so I made it without. We really liked the fact that it's thin and crispy, with a somewhat sweet taste, thanks to the zucchini and the ripe onion. Initially, I was thinking to make it a little thicker next time, but after I tasted it, I decided I still prefer it thin.
In terms of texture and taste, scarpaccia is very similar to zucchini pancakes, but a little crispier, much faster to prepare and without the eggs.
