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–+ servings
Italian Zucchini Scarpaccia

Easy Italian Zucchini Scarpaccia for a Cozy Dinner Delight

Discover the delightful flavors of Italian Zucchini Scarpaccia, a savory vegetarian bake that’s quick, easy, and perfect for any meal.
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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 medium Zucchini thinly sliced
  • 1 cup All-Purpose Flour
  • 1/4 cup Cornmeal
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3 large Eggs
  • 1 cup Whole Milk
  • 1/4 cup Olive Oil for batter
For the Topping
  • 1/2 cup Parmesan Cheese grated, can substitute with Pecorino Romano or mozzarella
  • 1 tbsp Fresh Thyme or 1 tsp dried thyme
  • 1/4 cup Pine Nuts optional
  • 2 cloves Garlic minced
  • 1 tbsp Olive Oil for drizzling

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Whisk
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan generously with olive oil.
  2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper until evenly mixed.
  3. In a separate bowl, beat the eggs until smooth, then add the milk and olive oil, whisking until combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
  5. Fold in the zucchini, minced garlic, Parmesan, and thyme, adding pine nuts if using.
  6. Pour the batter into the prepared pan and drizzle olive oil over the top before spreading evenly.
  7. Bake in the preheated oven for 35-40 minutes until the edges are golden brown and the top feels firm.
  8. Allow to cool for about 10 minutes before slicing into squares and serving warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for longer storage. Reheat in the oven for optimal texture.

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