Scarpaccia
Scarpaccia
Serve: 6
Ingredients
- 2 zucchini
- 1 onion, thinly sliced
- 1 potato, thinly sliced
- 1 tsp salt
Batter
- 100g almond flour
- 50g corn flour
- 1 tbsp olive oil
- 150mls zucchini water
- Salt and black pepper to taste
- corn flour to sprinkle on top
-
Chopped fresh parsley
Method:
Preheat the oven to 200C.
Slice zucchini into rounds as thin as possible.
Place zucchini, potato & onion in a bowl with salt.
Use your hands to give it a mix for a few minutes until it softens and releases water.
Let it sit for an hour.
Use a clean towel to squeeze out the juice from zucchini & onion.
Add the juice in a bowl along with almond flour, cornflour, salt and pepper to taste. Stir to combine. ( slowly add more water if needed, the batter should look like pancake batter).
Add zucchini, potato & onion into the batter bowl. Mix all together.
Transfer to an oiled baking tray, spread out evenly. Drizzle olive oil and sprinkle cornflour over the top.
Bake for 40 minutes.
Sprinkle chopped parsley, slice and enjoy!
Macros per serve
Calories 145
Protein 4g
Carbs 17g
Fat 7g
Fibre 3g
Health benefits
Zucchini, onion, and potato provide potassium, vitamin C, and antioxidants that support overall health and hydration balance.
The vegetable content provides fibre, which supports digestion and helps maintain a healthy gut microbiome.
Olive oil and almond flour provide monounsaturated fats that support heart health and help keep you fuller for longer.
Potato and corn flour provide carbohydrates for energy, while fat and fibre help slow digestion and support more stable blood sugar levels.