Italian Zucchini Scarpaccia

Why Make This Recipe

Italian Zucchini Scarpaccia is a delightful dish that showcases the natural sweetness of zucchini. It is simple to prepare and offers a unique twist on traditional savory baked goods. This recipe is perfect for using up summer zucchini or impressing guests at a gathering. It’s versatile enough to serve as an appetizer, side dish, or a light main course. Plus, it combines wholesome ingredients that come together for a deliciously light yet satisfying treat.

How to Make Italian Zucchini Scarpaccia

Ingredients

• 1 pound zucchini, thinly sliced
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/3 cup whole milk
• 1/4 cup olive oil
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/4 cup pine nuts (optional)
• 1 clove garlic, minced
• Olive oil for drizzling

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan with olive oil or line it with parchment paper.
2. In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well.
3. In another bowl, beat the eggs and then add the milk and olive oil. Whisk until fully combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the thinly sliced zucchini, minced garlic, Parmesan cheese, and fresh thyme. If you’re using pine nuts, add them to the mixture as well.
6. Pour the batter into the prepared baking dish, spreading it evenly. Drizzle a little olive oil over the top to promote browning.
7. Bake in the preheated oven for 35-40 minutes or until the edges are golden brown and the top is crispy.
8. Remove from the oven and let it cool slightly before cutting it into squares or pieces.
9. Serve warm as an appetizer, side dish, or light main course.

How to Serve Italian Zucchini Scarpaccia

Italian Zucchini Scarpaccia is best enjoyed warm. It is wonderful on its own, but you can also serve it with a light salad or a dollop of yogurt for added creaminess. Slice it into squares or triangles for easy serving and to share with family and friends. Pair it with your favorite white wine or a refreshing iced tea.

How to Store Italian Zucchini Scarpaccia

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also freeze individual pieces in a freezer-safe bag or container for up to 2 months. Just be sure to thaw in the fridge overnight before reheating.

Tips to Make Italian Zucchini Scarpaccia

• Make sure to slice the zucchini thinly for even cooking and better texture.
• Feel free to adjust the herbs to your taste; basil or oregano can be great substitutes for thyme.
• For a little heat, add a pinch of red pepper flakes to the batter.
• If you don’t have olive oil, any light cooking oil will work.

Variation

For a cheesy twist, consider adding crumbled feta cheese or grated mozzarella to the batter. You can also replace the zucchini with grated carrots or summer squash for a different flavor profile.

FAQs

Can I use frozen zucchini?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to avoid excess moisture in the dish.

Can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking.

How do I know when Scarpaccia is done?
Look for golden brown edges and a firm top. A toothpick inserted in the center should come out clean.

Italian Zucchini Scarpaccia

A delightful dish showcasing the natural sweetness of zucchini, perfect as an appetizer, side dish, or light main course.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 pieces

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound zucchini, thinly sliced Sliced thinly for even cooking
• 1 cup all-purpose flour Can be substituted with gluten-free flour
• 1/3 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/3 cup whole milk
• 1/4 cup olive oil Plus extra for drizzling
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme Substitution options available
• 1/4 cup pine nuts Optional
• 1 clove garlic, minced

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan with olive oil or line it with parchment paper.
2. In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well.
3. In another bowl, beat the eggs and then add the milk and olive oil. Whisk until fully combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the thinly sliced zucchini, minced garlic, Parmesan cheese, and fresh thyme. If you're using pine nuts, add them to the mixture as well.
6. Pour the batter into the prepared baking dish, spreading it evenly. Drizzle a little olive oil over the top to promote browning.

Baking

1. Bake in the preheated oven for 35-40 minutes or until the edges are golden brown and the top is crispy.
2. Remove from the oven and let it cool slightly before cutting it into squares or pieces.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, place in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.