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–+ servings
Zucchini Scarpaccia

Satisfying Zucchini Scarpaccia: A Rustic Italian Comfort Dish

Zucchini Scarpaccia is a delightful rustic dish that offers comforting flavors and versatility, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Lunch
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium Zucchini Can be replaced with carrots or a mix of zucchini and yellow squash
  • 1 cup All-Purpose Flour For gluten-free, use rice flour and chickpea flour
  • 2 Eggs For vegan, use 1 tbsp ground flax + 3 tbsp water
  • 1 cup Whole-Milk Ricotta Greek yogurt or silken tofu can be used for vegan option
  • 1/2 cup Parmigiano-Reggiano Substitute with Pecorino Romano for a sharper bite
  • 2 cloves Garlic minced
  • 1/4 cup Fresh Mint chopped; basil can also be used
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon Black Pepper freshly cracked; adjust to taste
  • 3 tablespoons Extra-Virgin Olive Oil for pan-frying
  • as needed tablespoons Milk to adjust batter thickness

Equipment

  • non-stick skillet
  • Mixing bowl
  • cheesecloth or kitchen towels

Method
 

Step-by-Step Instructions for Zucchini Scarpaccia
  1. Prep Zucchini: Wash and trim the zucchini, then grate it into a large bowl. Sprinkle with sea salt and let sit for about 10 minutes.
  2. Squeeze Moisture: Use kitchen towels to scoop the zucchini and squeeze out the excess moisture.
  3. Mix Batter: In a bowl, whisk flour, eggs, ricotta, garlic, mint, salt, and pepper. Fold in zucchini and add milk if needed.
  4. Pan-Fry: Heat olive oil in a skillet, scoop the batter, and cook for 3-4 minutes on each side until golden brown.
  5. Serve: Drizzle with olive oil, add extra cheese and mint if desired, and serve warm.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 18gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure zucchini is well-drained to avoid soggy batter. Let scarpaccia rest after cooking for best results.

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