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
Looking for more?
Curious about shredding/grating the onion and zucchini instead of slicing. Has anyone tried that?
I have a question about cooking the zucchini. Is it supposed to be cooked to the point where it is soft and then browned? It seems that would be the case but that takes longer than 7 mimutes.
Good flavour, wet crumb.
I used Garden Zucchini, 1 1/2. Do you know the gram weight of the Zucchini that you use? I may have used too much which made too much moisture in the dough, though I cooked the Zucchini/Onions until dry, to cook off additional moisture.
This was so delicious! Great way to use all the extra zucchini from the garden. Bless your hands Stella! Another hit recipe in our house!
Can you freeze this? I loved it but would want to make ahead and freeze
This tastes pretty good but it’s definitely not crispy except around the edges. I might mess around with a leavener to see if that helps.
How thick should you slice the zucchini, I would imagine that would affect the crunchy or mushy factor. I’m planning on using a mandolin to get thinner slices, is that too thin? I can’t wait to try it!
Excellent just the way it’s written! This recipe is a keeper! Perfect for appetizer at next gathering. I liked it for dinner with a side salad.Next time I may add some crumbled cooked chorizo. Thank you for a super deluxe recipe.
Corinne
I made this & it was easy & delicious! I fried the onions separately from the zucchini. Next time I’ll do small batches of the zucchini to have better control over the browning. I made 1.5x the recipe & used a commercial sized pan. After 40mins in True Convection I flipped it & baked it another 15mins to dry out the bottom. I can tell it will need to be toasted from the refrigerator but that’s ok. Thanks for sharing such a great recipe!
Delicious & crispy!
looking forward to trying this. just wonder if pinhead oatmeal could be used instead of the cornmeal? Thank you
We are a dairy free and gluten free family but I was still determine to try this recipe with our accommodations. We also live at a higher elevation (4,000 something). The Scarpaccia turned out very flavorful, but it ended up being too moist and not crispy like I had expected. Next time I will try the nutritional yeast (instead of animal free cheese) and consider how things are made at a higher elevation. Thanks so much for the yummy recipe, we enjoyed it with our chilly!
I don’t have a metal baking dish that size, only glass.
how will that differ?
We were invited to a happy hour with friends and I happily stumbled across this recipe as an appetizer to bring along. To say it was a huge success would be an understatement. Everyone wanted the recipe. The only changes I made was adding a leek (because I had one that needed to be used) and fresh garlic (because I love garlic) to the sauté and a splash of lemon juice. It was absolutely delicious. I’ll be making this again Thursday for our summer mahjong roundup.
Very good result. Really cook the zucchini and onions until they’re dark brown; this gets rid of the water that might prevent browning. Corn meal added excellent flavor and texture.
Simple, easy food. Everybody loved it in my family. Once a week for sure they ask me to manage this with salad.