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Italian Zucchini Scarpaccia

Delicious Italian Zucchini Scarpaccia for Easy Summer Evenings

This Italian Zucchini Scarpaccia recipe showcases fresh zucchini in a tasty savory bake, perfect for summer evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 4 cups Zucchini Use fresh zucchini for the best flavor.
  • 1 cup All-Purpose Flour Gluten-free option available.
  • 1/2 cup Cornmeal Substitute with semolina for a different flavor.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 3 large Eggs Bind the ingredients.
  • 1 cup Whole Milk Substitute with plant-based milk for a dairy-free option.
  • 1/4 cup Olive Oil Adds fruitiness and tenderness to the crumb.
  • 1 cup Parmesan Cheese Substitute with Pecorino Romano or mozzarella.
  • 1 tablespoon Fresh Thyme Use dried thyme in a pinch, adjust quantity to one teaspoon if using dried.
  • 1/4 cup Pine Nuts Optional, can replace with chopped walnuts.
  • 2 cloves Garlic Minced finely for even distribution.
For the Drizzle
  • 1 tablespoon Olive Oil for Drizzling Promotes browning and adds richness.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan with olive oil or line it with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper. Set this dry mixture aside.
  3. In another bowl, crack the eggs and beat until smooth. Mix in the whole milk and olive oil, whisking until well-combined.
  4. Carefully pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. Fold in the zucchini ribbons, minced garlic, grated Parmesan cheese, and fresh thyme into the batter. If using pine nuts, add them too.
  6. Pour the batter into the prepared baking pan, spreading it evenly. Drizzle a bit of olive oil over the top.
  7. Bake for 35-40 minutes until golden-brown and firm to the touch.
  8. Remove from oven and let cool for about 10 minutes before slicing into squares.
  9. Serve warm as an appetizer, side dish, or light main course.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

For best results, use fresh zucchini and avoid overmixing the batter to maintain tenderness. Adjust the thyme if using dried.

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