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Italian Zucchini Scarpaccia

A delightful dish showcasing the natural sweetness of zucchini, perfect as an appetizer, side dish, or light main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.