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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Took longer to bake than expected – 60 minutes and it was still mushy. Broiled for a few minutes to improve the crispness. Will try again because the flavor is great. Maybe will drain the veg before adding to batter? Worth tweaking.
Hi! I have a bunch of eggplant from my garden. How subbing eggplant for the zucchini do for this recipe?
yes go for it!
What flour alternative can you I use?
Very good!
HI Brennie, glad you liked it and thanks for the rating!!
this is a great recipe. i added jalapeños & black olives. can’t wait to make again.
Hi Tiffany, I love those add ins! Thanks so much for sharing!
This is the second time I am making it. The first was yummy, but a bit mushy on the bottom. Today I cut the zucchini, salted them and let the moisture escape, dabbing with paper towels. Zucchini typically has a lot of moisture, so this should help. I’m also considering add some cooked low-fat sausage crumbles next time for added protein and flavor. Soooooo many ideas and options for such a good recipe .
Hi Linda, I’m glad it worked for you in the end and I thank you for sharing your feedback with us!
I thought the photo looked so awesome couldn’t wait to dig in, but then, like the other two comments, mine was all mushy inside. I followed the directions to a tee!! I had to throw it out.
HI Ann, I’m so sorry it didnt work out for you! Maybe wasn’t thin enough/spread out enough and needed a bigger pan. Again i’m so sorry!
Delicious! Even good leftover for lunch!
Hi JoAnne, glad it was enjoyed!
I made this tonight for dinner with a big salad . I have been doing vegetarian for a few months and this was wonderful . I did use yellow cornmeal mix because I already had it . I though it was amazing .
Hi Kathy, Glad you tried it and liked it! Thank you for the kind rating too!
Hmmm~wondering what dimensions are when spread. It was not easy to spread and at 30 minutes it is looking done but I am letting it go for another 10 to be “crispy”. Is it to be like a cracker?
Hi Michele, not so much like a cracker but crispy on the outside. Keep in mind, every oven is different.
Love this and so easy to make!
Hi Maureen, Thank you for trying it out!! Cheers!
Is it possible to make it the nite before, fridge and bake it the next morning?
HI Barbara, that should work just fine!
Love this. Used whole wheat flour and stone ground whole grain corn meal. Also red onion. EZ and if you reduce portion size to serve 8, it’s around 3pts a serving.
Hi Annmarie, I love your adjustments – thank you for sharing with us!
Great food ideas and love your videos! Keep doing what your doing and sharing much needed refresh for the table!
Hi Katina, thanks so much for the words of encouragement! I will most definitely keep going! Have a beautiful day!
Can I use a glass pan ?
HI Nancy, yes you can!
I’ve used glass pans for similar recipes and they don’t come out as crunchie. Metal is best for this type of dish. The metal transfers heat better than glass.
Excelente opción para comer nutritivo.
Gracias por compartir