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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Amazing! i can’t wait to make it again (as it got eaten very fast by everyone in house)
New favourite
Hi Cole, so glad you enjoyed the dish!
179kcals for 100gr? Or for 1piece and how much gr the calories? thanks a lot…I made it wirth carrots and light cheese 17%…Greetings from Greece – Sofia
Hi Sofia! Thanks for the message <3
The recipe and nutritional info is for 6 pieces and states the info for one of the 6 pieces. Hope this helps!
Made this today, followed all directions. The finished recipe was dry and needing more salt. If I try this again I will put pizza topping on it. Maybe that would help.
HI Frank and i’m so sorry the recipe didnt work out for you!
Hello Stella, here in Greece we do not have cornmeal, can I use cornflour?
Hello Maria mou! I would do corn flour or breadcrumbs as a substitute here! Enjoy!
Hi. I just made this to your exact recipe. Not crunchy at all. Very soft and floppy. Baked an extra 10 min. Still quite soggy. Maybe the zucchini’s were too big?
Hi Mary, i’m so sorry it didnt work out! But I hope you didnt throw it out… slice into pieces and toast in the mini oven if you can!
i thought it might be missing an egg? different!
hope you enjoyed!
this was delish! I could have eaten the entire pan!
Hi Vivian, i agree – i could eat this whole thing too!
what could I use instead of ordinary flour please? Needs to be gluten free. Thank you.
can this be made gluten free? If so, how?
Hi there, I really enjoy the recipes you share and made many of them, thank you.
This one, however, fell short. I made it twice , back to back, and didn’t get the outcome I had hoped – did not look the same , smelled good, tasted okay.I read and re-read the recipe!
Sorry, had to share ! Wasn’t loving my life last night 😉💜hope you have a great week.
Carolyn
Hi Carolyn, I’m so sorry you didnt like this recipe and it didnt work for you!
Delicious!
Hi Barbra, so glad you liked this dish!
i have some fresh summer corn in the fridge, do you think that would be a good add-in?
Hi Donna, yes, fully drained could work!
I tried to make this twice, and there was no crispy crust, even though I followed all the instructions. I was able to slice it, but it remain soft even after cooling for a half hour. What did I do wrong?
Made this today and it is very tasty. Pretty simple to make and flavorful. Thanks for posting this!
Second time making it. Didn’t change a thing except salted and drained the zucchini before cooking. Double batch this time…hubby wants to use it for his packed lunch sandwiches. Good AND healthy!!
That’s awesome! Glad you both enjoyed the Dish!!
Could a muffin tray work with less time? Or a foil pan with parchment paper? Thanks!