glutenfrei
Zucchini Scarpaccia
A new and very simple classic for low-histamine cooking: Zucchini scarpaccia. This scarpaccia is prepared with just a few ingredients and is wonderfully crispy.
This recipe is
- vegan
- suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
10 minutes + 30-40 minutes baking time
Ingredients for 2-3 people
- 2-3 zucchini
- 1 onion (1)
- Olive oil
- 100g rice flour
- 100g cornmeal
- HistaFood Organic Herb Salt
- 150ml water
- a handful of basil
preparation
- Wash the zucchini and cut into thin slices.
- Peel the onion, halve it and slice it thinly.
- Heat some olive oil in a pan and briefly fry the onion and zucchini in it.
- Preheat oven to 200 °C (top/bottom heat).
- In a bowl, mix flour, 50g cornmeal, HistaFood herb salt and 150ml water.
- Add zucchini, onion with some basil and stir well.
- Grease a baking tray with cooking olive oil.
- Spread the mixture evenly in the baking tray and sprinkle with 50g of cornmeal.
- Drizzle with a little olive oil and bake for about 30-40 minutes until golden brown.
- Serve with fresh basil
Our HistaFood tip
You can also use other low-histamine vegetables for the scarpaccia, such as cauliflower or green asparagus.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.