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 knew when I saw the recipe that I would love it. I added some rosemary, because I just love rosemary. My only problem is that the first time I made it, the term “2 medium zucchini” can mean different thing to people, depending on what you may think a medium vs small is. So, I guess I added too much zucchini the first time I made it because it wasn’t as crispy as I wanted. Added a little less the next time, so it was crisp! Same with onions. I love and really appreciate recipes with weights for (exact or approx). It really helps the 1st try to be a success. Still, a really great recipe. Thank you.
I’m glad you liked the recipe Mimi! Thank you for trying it!
Love this as a side w zuppe or appie during vino hour
Thank you Mary!
I have no idea how this is supposed to taste or feel… totally new dish to me but it came across my feed at just the time when my garden started producing a lot of zucchini and it sounded good. I think I may have overcooked it a little… at first bite I wasn’t sure how I felt. Then I ate seven pieces, so I can confirm that it is pretty addictive. I added feta and sundried tomatoes when it came out of the oven. Lots more zucchini to come so I will be trying this again.
Sounds great with the feta and sun dried tomatoes! Thanks for sharing!
I just finished making this and my husband and I gave it rave reviews I added some red jalapeño peppers and some cheddar cheese. We have eaten almost all of it. My husband is already suggesting some things for the next time I make it. Thanks for the delicious recipe!
HI Anne, your version sounds amazing!
can you use almond flour?
Hi Leslie, should work!
Absolutely amazing!!!
*almond flour*
It didn’t get as crispy as I wanted, but the taste of it was phenomenal. In all fairness I used.I’m in flower so the next time I made it. I would use regular white flour.
Hi Cheri, you can make sure you spread it out as thin as possible in a larger pan
YUM YUM YUM … ALL your recipes are so scrumptiously delicious and easy to make.
I really appreciate it.
😊
I’d like to try this. Can gluten free flour be substituted for all-purpose?
Also, does this have to be stored in the refrigerator or room temp. Thank you!
Hi Sharon, yes, it will work with gluten free all purpose flour.
I stored it at room temp, air tight container on the counter.
Enjoy!
For those that can’t figure out how to make it more crispy – the answer is to increase the temp. 350 is too low for this I found, increase to 400-425 and bake for at least 40 min.
I made this, had to make a lot due to excess zucchini but they are delicious. Because there was so much I baked 2 big muffin trays as well, all tasty. I substituted oatmeal for the corn meal and added several other home grown veggies. Great way to use up excess veggies.
I made the scarpaccia this morning. I just want to make sure I did it correctly. It turned out as a soft zucchini flatbread not hard and crispy. I did spread sesame seeds over the spread before it in the oven. Very tasty! Thank you for the recipe.
fabulous! Made it last week and making again tonight. I did crisp it somewhat in the air fryer after it was done baking and before serving.
I love this recipe. I’ve made it many times. The only thing that I do differently, I roast the onions and zucchini in the oven on a sheet pan. I find it’s easier and gives more room for the veggies to roast.
Hi Ida, glad you liked the recipe! And thanks for sharing your feedback with us!
Great tip! Love roasted veggies! I also added Parmesan cheese to the batter
After 1 hr/20min it definitely wasn’t crispy…very doughy. Not a hit with my family
Hi Karen, I’m so sorry the recipe didnt work for you!