Italian Zucchini Scarpaccia
Super simple and crunchy Italian snack or side dish that will wow your taste buds.
The beauty and flavor of this dish comes from the fresh veggies. The onions caramelize with the zucchini coins when sauteed and you get an addictive little dish. If you like this dish, you will love my Italian Broccoli Scarpaccia.
This dish would be perfect accompaniment to any soup; a comforting, cozy and delicious meal. Also amazing on its own, sliced into smaller pieces as an appetizer at your next get together. And lastly side dish your family will fight over. If you like this dish, you will love my Italian Potato Scarpaccia.
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Italian Zucchini Scarpaccia
Ingredients
Instructions
- In a large deep skillet, heat your 1 tbs olive oil. Add in the zucchini and onion and saute until browned – about 7 minutes. Season with salt and pepper to taste.
- Preheat your oven to 350°F. Line a 9×13" METAL baking dish with parchment paper and spray with olive oil.
- In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in your zucchini onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and alittle extra corn meal, spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy). Remove from oven and allow to cool 15 minutes prior to slicing.
Notes
Sub the grated parmesan for nutritional yeast to make this vegan and dairy free.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg
Hungry for more?
Only had 1 zucchini so I cut recipe in half. We loved it and will definitely make this again.
This was AMAZING! I read through all the comments, then proceeded with the recipe..keeping in mind that Stella has never let me down with her awesome recipes.
I roasted the zucchini (about 4 cups for those asking quantity) & onions along with the spices at 425 F for about 25 minutes.
I then added another round of spices along with 1/2 tsp rosemary to the flour mixture (used 1/2 cup whole wheat flour & 1/2 cup white) and also added 6 thinly sliced sundried tomatoes along with the other roasted veg. I used a cookie sheet instead of 9×13 and patted mixture out to about 10×14. Sprinkled with Parmesan & some panko and dried chilies, sprayed with olive oil. Trusted the 350 temp, and baked for 45 minutes, turning halfway. I then slid off of the parchment onto the back of the cookie sheet (added more parm) and put back in oven for about 7-8min to get extra crispy. It was perfecto!