Italian Zucchini Scarpaccia

Why Make This Recipe

Italian Zucchini Scarpaccia is a delightful dish that brings the fresh flavors of the garden right to your kitchen. With its deliciously soft texture and savory taste, it makes for a perfect appetizer, side dish, or even a light main course. Made primarily from zucchini, this dish showcases how versatile this vegetable can be. The combination of grated Parmesan, fresh thyme, and optional pine nuts adds layers of flavor that are sure to impress friends and family.

Not only is this recipe simple to create, but it also uses straightforward ingredients that you might already have in your pantry. The Scarpaccia is a fantastic way to use up an abundance of zucchini, especially during the peak summer months when they are in season. Plus, it’s a great dish for gatherings, potlucks, or when you simply want to treat yourself to something savory.

How to Make Italian Zucchini Scarpaccia

Ingredients:

• 1 pound zucchini, thinly sliced
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/3 cup whole milk
• 1/4 cup olive oil
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/4 cup pine nuts (optional)
• 1 clove garlic, minced
• Olive oil for drizzling

Directions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This step is important as it helps ensure even cooking throughout the dish.
2. Prepare the Baking Dish: Grease a 9×13 inch baking pan with olive oil or line it with parchment paper. This will prevent the Scarpaccia from sticking to the pan and make it easier to cut into squares later.
3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Use a whisk to mix these ingredients well. This step is crucial for distributing the leavening agent evenly throughout your mixture.
4. Mix Wet Ingredients: In another bowl, crack the two large eggs and beat them until they are well mixed. Then, add in the whole milk and olive oil. Whisk these ingredients together until you achieve a smooth consistency.
5. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry mixture. Stir gently until just combined. Be careful not to overmix—this will help keep the Scarpaccia light and airy.
6. Add the Zucchini and Flavorings: Gently fold in the thinly sliced zucchini, minced garlic, grated Parmesan cheese, and fresh thyme. If you’re using pine nuts for added crunch, now is the time to add them. Mixing these ingredients carefully ensures that the zucchini remains intact.
7. Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it out evenly. This ensures that it cooks uniformly. Before placing it in the oven, drizzle a little olive oil over the top. This helps promote browning and adds flavor.
8. Bake: Place your baking dish in the preheated oven and bake for 35-40 minutes. Keep an eye on it; you want the edges to turn a beautiful golden brown and the top to be crispy.
9. Cool and Cut: Once baked, remove the Scarpaccia from the oven and let it cool slightly. This will make it easier to cut. Use a sharp knife or pizza cutter to divide it into squares or pieces.
10. Serve Warm: Serve the Italian Zucchini Scarpaccia warm. It’s excellent as an appetizer, a side dish, or even on its own as a light meal.

How to Serve Italian Zucchini Scarpaccia

Italian Zucchini Scarpaccia is versatile and can be served in various ways. Here are some ideas:

• As an Appetizer: Cut the Scarpaccia into small squares and serve them hot or at room temperature with a side of marinara sauce for dipping.
• As a Side Dish: Pair it with grilled meats or a fresh salad. Its savory flavor complements many main courses beautifully.
• As a Main Course: Enjoy it on its own, especially for lunch or dinner. You can serve it alongside a light soup or salad to make a complete meal.
• Brunch Option: It can also make a great addition to a brunch table. Offer it alongside other savory options like quiche or frittata.

How to Store Italian Zucchini Scarpaccia

Storing leftover Scarpaccia is simple:

• In the Refrigerator: Allow the Scarpaccia to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through.
• In the Freezer: If you want to keep it for a longer period, Scarpaccia freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it in the fridge overnight before reheating in the oven.

Tips to Make Italian Zucchini Scarpaccia

1. Grate the Zucchini: For a different texture, you can grate the zucchini instead of slicing it. This will give the Scarpaccia a finer texture but may require slightly longer baking time due to increased moisture.
2. Add More Veggies: You can mix other vegetables into the batter for additional flavors. Chopped bell peppers, onions, or even spinach can work well and contribute to the nutrition of the dish.
3. Seasoning: Experiment with different herbs and spices. You might try adding some Italian seasoning blend or fresh basil for an exciting twist.
4. Dairy Options: For a dairy-free version, substitute the Parmesan cheese with nutritional yeast or a dairy-free cheese alternative.
5. Adjust the Consistency: Depending on the moisture content of your zucchini, you might need to adjust the amount of flour. Just be cautious and add only a little at a time if necessary.

Variation

While the traditional recipe is delightful, there are many ways you can customize your Italian Zucchini Scarpaccia:

• Cheese Variations: Swap out Parmesan for other cheese types such as feta or mozzarella to change the flavor profile.
• Spicy Version: Add red pepper flakes to give a spicy kick to the dish, making it suitable for those who prefer bold flavors.
• Herbed Variants: Use different herbs such as dill or parsley to modify the taste profile.
• Nut Alternatives: If pine nuts are hard to find or too pricey, consider using chopped pecans or walnuts for a different crunch.

FAQs

Can I use other types of squash instead of zucchini?

Yes, you can use other squash varieties, such as yellow squash or a mix of both zucchini and yellow squash. Just be sure to slice them thinly to ensure even cooking.

Is it necessary to drain the zucchini before using it?

While it’s not necessary, draining the zucchini can help reduce moisture and prevent the Scarpaccia from becoming soggy. If your zucchini is particularly watery, consider lightly salting it and letting it sit for about 10 minutes, then blotting it dry with a paper towel.

Can this dish be made ahead of time?

Yes, Scarpaccia can be made ahead of time and either stored in the refrigerator or frozen. It’s excellent for meal prep, as it reheats well. Just reheat in the oven or microwave before serving.

What can I serve with Italian Zucchini Scarpaccia?

Scarpaccia pairs well with a variety of dishes. Consider serving it as a side to grilled meats, a crisp salad, or a savory soup for a complete meal.

How can I ensure a crispy top?

To achieve a crispy top, make sure to drizzle olive oil over the batter before baking and avoid overmixing the batter, which can lead to a denser texture. Baking it in a preheated oven is also essential for achieving crispiness.

With its golden brown edges and savory, cheesy flavor, Italian Zucchini Scarpaccia is not just a dish; it’s an experience that brings a taste of Italy to your dining table. Enjoy making this versatile dish that is sure to become a favorite!

Italian Zucchini Scarpaccia

Print Recipe

A delightful Italian dish showcasing zucchini with grated Parmesan, fresh thyme, and pine nuts, perfect as an appetizer or light main course.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound zucchini, thinly sliced
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/3 cup whole milk
• 1/4 cup olive oil
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/4 cup pine nuts (optional)
• 1 clove garlic, minced
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare a 9×13 inch baking pan by greasing it with olive oil or lining it with parchment paper.
3. Mix the all-purpose flour, cornmeal, baking powder, salt, and black pepper in a large bowl.
4. Mix the eggs, whole milk, and olive oil in another bowl.
5. Combine the wet mixture into the dry mixture and stir gently until just combined.
6. Add the zucchini, garlic, Parmesan cheese, and thyme to the batter, folding gently.
7. Transfer the batter into the prepared baking dish and drizzle olive oil on top.
8. Bake for 35-40 minutes until golden brown on the edges.
9. Cool slightly, then cut into squares and serve warm.

Notes

Great for gatherings, potlucks, or as a light meal. Can be customized with different cheeses or additional vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 70mg

Keywords: zucchini, Italian, scarpaccia, vegetarian, baking, side dish, savory