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Italian Zucchini Scarpaccia

Savor Italian Zucchini Scarpaccia: A Cozy Veggie Bake

Delight in the rustic Italian Zucchini Scarpaccia, a versatile and comforting veggie bake that brings the flavors of Tuscany to your table.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups zucchini, sliced
  • 1 cup all-purpose flour or gluten-free flour mix
  • 1/2 cup cornmeal or polenta
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Binding and Flavor
  • 3 eggs or flax eggs for vegan
  • 1 cup whole milk or almond milk
  • 1/4 cup olive oil plus extra for drizzling
  • 1 cup Parmesan cheese, grated or Pecorino Romano
  • 1 tablespoon fresh thyme, chopped or dried thyme, 1 teaspoon
Optional Elements
  • 1/4 cup pine nuts or walnuts, optional
  • 2 cloves garlic, minced

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Italian Zucchini Scarpaccia
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan with olive oil.
  2. In a large bowl, sift together the flour, cornmeal, baking powder, salt, and black pepper.
  3. In another bowl, beat the eggs until light and frothy, then mix in the milk and olive oil until smooth.
  4. Combine the wet mixture with the dry ingredients and stir until just combined, avoiding overmixing.
  5. Fold in the sliced zucchini, minced garlic, Parmesan cheese, thyme, and pine nuts if using.
  6. Pour the batter into the greased pan, spreading it out evenly and drizzling with olive oil.
  7. Bake for 35-40 minutes until the edges are golden brown and the top is firm.
  8. Let it cool for about 10 minutes, then slice and serve warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 9mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze portions for 2-3 months.

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