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Italian Zucchini Scarpaccia

Delicious Italian Zucchini Scarpaccia for Cozy Dinners

Italian Zucchini Scarpaccia is a savory bake featuring tender zucchini embraced by a crispy crust, perfect for cozy dinners.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups zucchini, finely chopped can substitute with yellow squash
  • 1 cup all-purpose flour essential for structure
  • 1/2 cup cornmeal can be replaced with ground oats for gluten-free option
  • 1 tbsp baking powder ensure it's fresh for best results
  • 1 tsp salt adjust as necessary
  • 1/2 tsp black pepper fresh ground is preferred
  • 3 large eggs can substitute with flax eggs for vegan
  • 1 cup whole milk can substitute with plant-based milk
  • 1/4 cup olive oil can be replaced with melted butter
  • 1 cup Parmesan cheese, grated can use Pecorino or vegan alternative
  • 1 tbsp fresh thyme dried thyme can be used in reduced amount
  • 1/4 cup pine nuts optional, can substitute with chopped walnuts
  • 2 cloves garlic, minced ensure finely minced for even distribution

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking pan with olive oil or line it with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and freshly ground black pepper. Stir until well blended.
  3. In a separate bowl, whisk the eggs until light and frothy. Add the whole milk and olive oil, whisking until smooth and creamy.
  4. Gently pour the wet mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
  5. Fold in the finely chopped zucchini, minced garlic, grated Parmesan cheese, and fresh thyme. Add pine nuts if using.
  6. Pour the batter into the prepared baking pan, spreading it evenly. Drizzle a bit of olive oil on top for extra flavor.
  7. Bake in the preheated oven for 35-40 minutes, until golden brown and firm to the touch.
  8. Allow to cool for about 10 minutes before slicing into squares and serving warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 350mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 120mgIron: 1.5mg

Notes

Choose firm, fresh zucchini for best results and avoid overmixing the batter.

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