Deliciously Easy Italian Zucchini Scarpaccia Recipe for Home Cooks

Experience the delightful Italian Zucchini Scarpaccia, a savory bake celebrating seasonal veggies and easy for home cooks.

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Prep Time 10

Cook Time 40

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Appetizers

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Zucchini, grated Can be substituted with yellow squash.
1 cup All-Purpose Flour Gluten-free flour blends can be used as a substitute.
1/2 cup Cornmeal Can replace with fine polenta if unavailable.
2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
1 teaspoon Salt Kosher or sea salt works well.
1/2 teaspoon Black Pepper Adjust to personal taste.
3 large Eggs Can use flax eggs for a vegan option.
1 cup Whole Milk Almond or soy milk can be substituted.
1/4 cup Olive Oil Use flavor-neutral oils if preferred.

For the Flavor

1 cup Parmesan Cheese, grated Pecorino Romano or mozzarella are good alternatives.
1 tablespoon Fresh Thyme, chopped Dried thyme can replace fresh at a 1:3 ratio.
1/4 cup Pine Nuts (optional) Can be omitted or swapped with walnuts.
2 cloves Garlic, minced Optional but recommended for savory flavor.

For Drizzling

2 tablespoons Olive Oil for Drizzling Aids in browning the crust.

Equipment

9x13 inch baking pan
Mixing bowls
whisk
spatula

Method

Preparation Steps

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking pan with olive oil.
In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper.
In another bowl, lightly beat the eggs, then mix in whole milk and olive oil until smooth.
Pour the egg mixture into the dry ingredients and stir gently until just combined.
Fold in the grated zucchini, garlic, Parmesan cheese, fresh thyme, and pine nuts until evenly incorporated.
Spread the batter evenly into the prepared baking pan and drizzle olive oil over the top.
Bake in the preheated oven for 35-40 minutes until golden brown around the edges.
Allow cooling in the pan for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 230mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For the best results, avoid overmixing the batter and use fresh ingredients. Pair with a light salad or yogurt.

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