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Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
On the Versilia coast in Tuscany, they are known for scarpaccia, a simple round zucchini bread. (The word roughly translates to “old shoe.”) Unlike the zucchini cakes we typically have in the US, this bread is savory, not sweet. The zucchini is sliced instead of grated, and Parmigiano Reggiano adds a nice cheesy note. Make sure to save some zucchini slices for a decorative topping.
MAKES one nine-inch cake; serves 8
1/2 cup (100 grams) Tuscanini Extra-Virgin Olive Oil, plus more for brushing and drizzling
2 cups (240 grams) all-purpose flour, such as Glicks
1 cup (4 ounces) freshly grated Parmigiano Reggiano cheese, divided
1 teaspoon Haddar Kosher Salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs, beaten
2/3 cup (150 grams) whole milk
1 cup (142 grams) toasted pine nuts
2 small zucchini (10 to 12 ounces total), sliced very thinly crosswise into rounds on a mandoline (about 3 and 1/2 cups)
6 or 7 basil leaves, cleaned and sliced into thin ribbons
Preheat the oven to 375 degrees Fahrenheit. Brush the bottom of a nine-inch springform pan with oil, line with Gefen Parchment Paper, and brush the parchment and sides of the pan with oil.
In a large bowl, whisk together the flour, half a cup of the Parmigiano, the salt, baking soda, and baking powder.
Make a well in the middle of the flour mixture and pour in the eggs, milk, and the half cup oil. Whisk the wet ingredients to combine, then, using a rubber spatula, fold them into the dry ingredients. Fold in the pine nuts, followed by all but about 20 slices of the zucchini. Stir in the basil.
Pour the batter into the prepared pan, spreading it into an even layer. Arrange the reserved zucchini on top in a circular pattern.
Sprinkle the remaining half cup Parmigiano on top of the zucchini. Drizzle a few tablespoons of oil on top.
Bake for 45 minutes, until the edges pull away from the sides of the pan and the cake is firm to the touch. The cheese and zucchini slices will be golden brown. Set on a wire rack to cool completely. Run an offset spatula around the edges of the zucchini bread to loosen before removing the sides of the pan, slicing, and serving.
Reprinted with permission from Italian Snacking © 2024 Anna Francese Gass. Published by Union Square & Co. Photos © Linda Xiao.
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