Description
Italian Zucchini Scarpaccia is a delightful, rustic dish that embodies the essence of Italian cuisine. This baked zucchini creation hails from the gorgeous region of Tuscany, where countless generations have cherished it as a beloved comfort food. Originating as a traditional dish for using up an abundance of summer squash, Scarpaccia reflects Italian ingenuity and resourcefulness in the kitchen. With its crispy edges and soft, flavorful center, it’s no wonder this dish has become increasingly popular as a snack or side dish in many households around the world.
Ingredients
- 3 medium zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 teaspoon salt, divided
- 1 cup all-purpose flour
- 1/4 cup fine yellow cornmeal, plus extra for sprinkling
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/4 cup reserved zucchini liquid plus water as needed
- 3 tablespoon extra virgin olive oil, divided
- Fresh rosemary, chopped, for topping
Instructions
- To kick off your Italian Zucchini Scarpaccia, begin by salting the zucchini and onion. Place the thinly sliced veggies into a large bowl, sprinkle with 1 teaspoon of salt, and toss them gently with your hands to ensure an even coating. Transfer the mixture to a colander set over a bowl to capture the draining moisture. Top the veggies with a plate and weigh it down with a heavy can. Allow them to drain for at least 1 hour.
- As your vegetables are draining, preheat your oven to 425 degrees F. Prepare a 9×13-inch metal baking dish by lining it with parchment paper and brushing it generously with olive oil. A light sprinkle of cornmeal on top will add an extra touch of crunch!
- In another large bowl, whisk together the flour, cornmeal, Parmesan, garlic powder, smoked paprika, oregano, remaining salt, and black pepper. Once well combined, pour in the reserved zucchini liquid plus enough water to make a total of 1 1/4 cup. Add 2 tablespoon of olive oil, whisking until the batter is smooth and pourable.
- Next, gently add the drained zucchini and onion into the batter. Stir well to ensure that every piece of vegetable is evenly coated.
- Now, pour the mixture into the prepared baking dish and spread it into an even layer. Drizzle the remaining olive oil over the top, sprinkle with extra cornmeal, some Parmesan, and finish off with a scattering of fresh rosemary.
- Place your dish in the preheated oven and bake for 45 to 50 minutes. Keep an eye on it; you’re aiming for that perfect golden, crispy top. For an extra crispy bottom, carefully invert the scarpaccia onto a cooling rack, peel off the parchment, and pop it back in the oven for an additional 10 minutes.
- When your masterpiece comes out of the oven, allow it to cool for about 15 minutes. Cut your Italian Zucchini Scarpaccia into squares, and voila! It can be served warm or at room temperature.
Notes
If you’re looking for ingredient substitutes, consider using gluten-free flour to cater to dietary restrictions, or if dairy is a concern, nutritional yeast can offer a cheesy flavor in place of Parmesan cheese.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg