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.
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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
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I just love this! I followed recipe exactly, and it turned out a dream in looks and taste. My husband thought it was wonderful. The only minor problem we found at beginning of eating — we had to be very careful biting down because the surface was so crunchy, us older people could break a tooth. Obviously, this wouldn’t be problematic for younger people. But this became less so as we ate more of the pie. Outstanding, anyway!
I really liked this recipe, I just made it. As a gardener using up the zucchini’s and herbs is high on my list. I was reading that rice flour can make a crispier version so I’ll try that next but the range of texture for scarpaccio puts yours right below crispy and right in line with the dish. Thanks for sharing!
Haven’t tried it yet, but like all the recipes in this site, it looks scrumptious!! Will be making it soon!!
Thank you!♥️
I just made it but I forgot to add the tablespoon of oil into the batter. Not sure if this is gonna make or break the bread.! But it smells good
Definitely needs a higher temperature. It’s been cooking for over 55 minutes at 350 and not not crispy!
I set temp to 350 for 35min and switched to 400 for 15 minutes. I rotated pan during cooking. Came out perfect. I cut into 9 squares and removed parchment & flipped to cool so bottom dried out. Delish!
I have made this recipe about 4 times already and it is delicious! I do tweak it a little bit as I put in some chopped cherry tomatoes towards the end of the saute period with the zucchini and I add fresh garlic ( 2 smaller cloves) after I have sauteed the onion for a couple minutes. I also add fresh parsley, basil and oregano along with the dried oregano. I also added a bit more parmesan. I sprinkle parmesan on the top as well because zucchini can be bland. After it is cooked I slide it off the parchment paper on to a pizza pan and cook an additional 10 minutes or so until it’s crisper on the bottom. Great recipe and Thanks for sharing it with us!!
This was a wonderful and easy recipe. My husband and I can eat this like pizza. Sooooo delicious! I added cheddar cheese to it and more garlic and oregano.
Hi Ruth, that sounds delicious! Glad you both enjoyed the recipe!!
really loved this recipe. Did not have zucchini so I substituted bell peppers. I sauteed it with the onions and made the addition of rosemary and a small amount of chili oil. The person who commented a temp of 400 for 40 minutes was spot on, for a crispy and delicious crust. I cannot wait to try out other suggestions people made. Thank you for sharing.
Glad you tried it and liked the recipe! I’m also super happy the comments helped you out even more! Cheers!
delicious ! I cut the recipe half and it’s going fast!
Can I use whole wheat or almond flour?
i would do this with whole wheat
Made it last night. Sooo delish!
I’m so glad you liked it!
I’ve made this a few times now mmmmmm
Hi Michelle, I’m so glad you enjoyed the recipe!
Does this recipe work with tapioca flour/ rice flour or any other (cup for cup?) GF flour? Thanks.
I’m trying it now with cassava flour!
The batter and the sautéed vegetables made a very bland tart. Fortunately I had made a tapenade which l spread on the cooked tart to improve the flavor.
Hi Lita, I’m sorry the recipe didn’t work out for you!
you must gave missed something bc its far from bland . I’ve made a few times now & my guesses loved it !