SCARPACCIA Toscana: ¡Una Torta Salada hecha con flores de calabacín!

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides binding without cholesterol.

Cut zucchini into thin slices.

Place half of the zucchini in a bowl and add salt, mixing well.

Add scallions to the zucchini and mix.

Add the remaining zucchini to the bowl, salt it, and mix again.

Place the mixture in a strainer to let it release water for at least 2 hours.

After 2 hours, add the released water to the flour and mix.

Add the zucchini mixture back into the bowl and mix well.

Prepare a small tray by coating it with olive oil, ensuring it covers all sides.

Preheat the oven to 200°C (392°F).

Pour the mixture into the prepared tray, making a layer about 1 centimeter high.

Drizzle olive oil on top of the mixture.

Bake in the preheated oven for about 25 minutes, or until golden on the outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens