Go Back
–+ servings
Zucchini Scarpaccia

Delicious Zucchini Scarpaccia: Your New Summer Comfort Dish

Zucchini Scarpaccia is a delightful bake featuring tender zucchini in a light batter, perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups sliced zucchini preferably young and tender
  • 1 cup all-purpose flour or gluten-free flour
  • 2 eggs or flax eggs for vegan option
  • ½ cup grated Parmesan cheese or Pecorino Romano
  • 2 tablespoons extra virgin olive oil plus more for greasing
For Flavor
  • to taste fresh minced herbs thyme, oregano, or chives
  • to taste salt
  • to taste pepper

Equipment

  • Mixing Bowl
  • whisk
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together eggs, olive oil, salt, and pepper until smooth.
  3. Gradually add flour, whisking until the batter is smooth.
  4. Fold in Parmesan cheese and minced herbs until evenly distributed.
  5. Gently fold in sliced zucchini until coated.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Bake for about 35 minutes until golden-brown and firm.
  8. Let cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Leftovers can be stored in an airtight container for up to 2-3 days. For best results, reheat in the oven to restore crispness.

Tried this recipe?

Let us know how it was!