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Italian Zucchini Scarpaccia

Italian Zucchini Scarpaccia: A Cozy Summer Bake Delight

Italian Zucchini Scarpaccia is a delightful summer dish featuring tender zucchini and a golden crust, perfect as an appetizer or light main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Zucchini, sliced Add moisture and tender texture; substitute with yellow squash if desired.
  • 1 cup All-purpose flour Provides structure; consider whole wheat flour for added heartiness.
  • 1/2 cup Cornmeal Contributes unique crunch; polenta can be a substitute.
  • 1 tbsp Baking powder Acts as a leavener; ensure freshness.
  • 1 tsp Salt Enhances flavor; can be reduced for low-sodium.
  • 1/2 tsp Black pepper Adjust to taste.
For the Flavor
  • 3 large Eggs Bind ingredients for fluffiness; egg substitutes can be used.
  • 1 cup Whole milk Adds creaminess; almond or oat milk can be alternatives.
  • 1/4 cup Olive oil Adds richness; avocado oil is a good swap.
  • 1/2 cup Parmesan cheese, grated Provides salty umami flavor.
  • 1 tbsp Fresh thyme Delivers aromatic notes; use 1 tsp dried thyme as alternative.
  • 1/4 cup Pine nuts (optional) Introduces crunch and mild sweetness; omit for nut-free.
  • 2 cloves Garlic, minced Infuses savory essence.
Finishing Touches
  • 1 tbsp Olive oil for drizzling Promotes browning and enhances flavor.

Equipment

  • mixing bowl
  • Whisk
  • baking pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking pan with olive oil.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper.
  3. In a separate bowl, whisk the eggs until smooth, then add the milk and olive oil, mixing well.
  4. Gently combine the wet ingredients into the dry mixture, stirring until just mixed.
  5. Fold in the sliced zucchini, garlic, Parmesan, thyme, and pine nuts (if using) until evenly mixed.
  6. Pour the batter into the prepared pan and drizzle a little olive oil on top.
  7. Bake for 35-40 minutes until the edges are golden brown and the top feels firm.
  8. Let it cool for about 10 minutes before slicing into squares and serving warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Avoid overmixing to maintain a tender texture. Thinly sliced zucchini ensures even cooking. Fresh baking powder guarantees a light and fluffy bake. For the crispiest leftovers, reheat in the oven.

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