Scarpaccia (Greek Zucchini Tart)

 

One of our garden staples is trombonchino, an Italian zucchini variety. It grows great on trellises and is a prolific producer. My favorite feature of trombonchino is that there are no seeds in the long skinny part of the fruit, only seeds in the bulb. (just like a butternut squash) So trombonchino is great for any recipe you would use zucchini; easy to grate, excellent for slicing, roasting and sautes. This Greek preparation of zucchini was a fantastic choise for trombonchino. It is easy to prepare, bakes in one big pan and a good variation to mix up the vegetable routine. We tried this with some feta cheese sprinkled on top which was also really tasty. This variation calls for rosemerry, but you can also use dill, basil, chives or any fresh herbs you have on hand. 

This was our biggest trombonchino we grew last year. 😲

Scarpaccia (Greek Zucchini Tart)

Ingredients:

3 zucchinis (or trombonchino 😁) thinly sliced (4-5 cups)

1/2 onion thinly sliced

1 tsp salt

1/2 tsp rosemerry, finely chopped

2 tbsp nutritional yeast

1 cup flour

1/4 cup cornmeal

1/2 cup water

Directions:

1. Preheat your oven to 400 degrees. In a large bowl, combine all ingredients and mix thoroughly. 

2. Press the mix thinly out onto a parchment lined, rimmed baking sheet. Bake about 35 minutes or until the endges are lightly crisped and browned. Cut and serve with tzatziki sauce.

Grating, chopping and freezing the giant trombonchino.