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Zucchini Tart Viareggio Style

Scarpaccia Viareggina


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.


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

Butter and flour a 9-x-12-x-2 1/2-inch or a 7-x-11-inch baking dish and set it aside.


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.


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