Zucchini Tart Viareggio Style / Scarpaccia Viareggina

Name: Zucchini Tart Viareggio Style / Scarpaccia Viareggina
Ingredients: 1 pound small zucchini; 1/2 cup sugar; 4 tablespoons unsalted butter, melted; 1 tablespoon vanilla extract; 3/4 cup milk; 1 large egg; 1/2 teaspoon salt; 1 cup King Arthur™ Unbleached, All-Purpose Flour; 2 tablespoons Filippo Berio Extra Virgin Olive Oil; -2 Butter and flour a 9-x-12-x1/2-inch or a 7-x-11-inch baking dish and set it aside.; INGREDIENTS

SERVES 8

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.

Ingredients

1 pound small zucchini
1/2 cup sugar
4 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
3/4 cup milk
1 large egg
1/2 teaspoon salt
1 cup King Arthur™ Unbleached, All-Purpose Flour
2 tablespoons Filippo Berio Extra Virgin Olive Oil
-2 Butter and flour a 9-x-12-x1/2-inch or a 7-x-11-inch baking dish and set it aside.
INGREDIENTS

Directions

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.
Preheat the oven to 350 F.
In a large bowl, whisk together the butter, sugar, egg, and vanilla until smooth. Stir in the milk, salt, and flour to create a batter. Fold in the zucchini.
Pour the mixture into the baking dish. Drizzle the top with the olive oil.
Bake for 40 minutes or until a skewer comes out clean when inserted into the center.
Serve warm, cut into squares.

This recipe was featured on Season 21 - Episode 2112.