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–+ servings
Delicious zucchini scarpaccia dish served on a rustic table
Clara Whitley

Italian Zucchini Scarpaccia

A delightful Italian dish celebrating the flavors of zucchini in a comforting pastry crust.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, sliced thin
  • 1 cup all-purpose flour
  • 1 cup milk (or a plant-based alternative)
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 tsp baking powder
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan (optional) For a cheesy twist
  • Fresh herbs (such as basil or oregano) For extra flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the flour, milk, eggs, baking powder, and a pinch of salt and pepper until smooth.
  3. Add in olive oil and mix well, followed by the sliced zucchini. Optionally include grated Parmesan.
Cooking
  1. Pour the mixture into a greased baking dish, ensuring the zucchini is evenly distributed.
  2. Bake for about 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
Serving
  1. Allow to cool for a few minutes before slicing into squares. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 2gSodium: 150mgFiber: 2gSugar: 1g

Notes

Scarpaccia is versatile; pair it with a light salad, homemade aioli, or bruschetta. Feel free to experiment with additional veggies or different cheeses.

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