SERVES 2  This recipe originally comes from the town of Camaiore in Tuscany. This dish is the perfect starter to any meal or a tasty light lunch served with a green salad. Some say this dish got its name,  loosely translated as “bad shoe,” because it bakes up as thin as the sole of a bad shoe. According to tradition, grandmothers and aunts would bring their Scarpaccia to the local bakery to use the oven at the end of the day, when the oven was turned off, but still hot enough to bake some cake.

Wash the zucchini and the flowers, removing the pistil afterwards. Cut the zucchini in thin round slices, then slice the flowers, onion and green tomato. Put all the vegetables in a big bowl. Add the egg, salt, black pepper (rather abundantly) and grated Parmigiano Reggiano and Pecorino cheeses. Put the bowl in the refrigerator for a couple of hours. The zucchini will release some juice, but don’t worry as the flour you are going to add will absorb it.

Preheat oven to 395 degrees. Coat a round (10-12 inches) oven pan with olive oil. Remove the zucchini mixture from the refrigerator and add the flour, then a little bit of extra virgin olive oil, and mix everything. Pour the mixture into the pan, then spread it until about 1cm thick, about 0.4 inch. Bake in the oven at 395 degrees F for about 35-40 minutes. Scarpaccia is ready once a slightly golden crust is formed on its surface. Let stand about 10 minutes before cutting into wedges to serve.