These days, we throw away enough food from our kitchens to fill almost 10 Wembley stadiums every year, and that has a big impact on the environment. Even though it’s a serious issue, food waste often gets overlooked. As we try to live more sustainably, coming up with creative ways to use every part of our ingredients can really help. A great example of this is a recipe called Scarpaccia.

Scarpaccia is a traditional Italian dish that’s basically a savory tart made with thinly sliced vegetables. It’s an awesome way to make the most of fresh produce from the garden, especially when you have extra zucchinis and onions you don’t know what to do with. Not only does it taste amazing, but it’s also a simple way to cut down on food waste.

Scarpaccia Recipe

Ingredients:

  • 3 zucchinis, thinly sliced with a mandolin
  • 1 onion, thinly sliced with a mandolin
  • 1 tsp salt
  • 1 tsp herbs of your choice (e.g., basil, oregano, or thyme)
  • 2 tbsp nutritional yeast
  • 3 minced garlic cloves
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 cup water (use the one squeezed from the zucchini)
  • 2 tbsp olive oil

Instructions:

  1. Thinly slice the zucchinis and onion with a mandolin so you get even, thin slices. Put the zucchini and onion slices in a colander, sprinkle with a teaspoon of salt, and let them sit for around 15 minutes. This helps draw out the extra moisture from the veggies.
  2. After 15 minutes, gently squeeze the zucchini and onions to get rid of the excess liquid, but don’t throw it away—you’ll use it for the batter later. Set it aside in a bowl. Preheat your oven to 375°F (190°C) so it’s ready when you need it.
  3. In a mixing bowl, combine the all-purpose flour, cornmeal, nutritional yeast, minced garlic, and any herbs you’re using. Slowly pour the reserved zucchini and onion liquid into the dry mix, stirring constantly until you have a smooth batter. If the batter feels too thick, just add a little more water to loosen it up.
  4. Next, fold the squeezed zucchini and onion slices into the batter, making sure they’re evenly coated. Lightly grease a baking dish or tray with olive oil and spread the zucchini and onion mixture evenly across it. Bake in the preheated oven for 30-35 minutes, or until the Scarpaccia is golden and firm to the touch.
  5. When it’s done, take it out of the oven and let it cool for a few minutes.

Why Scarpaccia Matters

By adding Scarpaccia to your meal plan, you’re not just treating yourself to a tasty dish—you’re also making a stand against food waste. This recipe makes the most out of every ingredient, from the water squeezed out of the veggies to any leftover herbs or spices. It’s a simple but effective way to live a more sustainable lifestyle.

As we all try to find ways to tackle environmental issues, even small actions can make a big difference. Scarpaccia shows how we can enjoy healthy, flavorful meals while doing something good for the planet. So, next time you find yourself with extra veggies, give this recipe a try and take a small step toward cutting down on food waste in your kitchen.

Happy eating!

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