Zucchini Scarpaccia

Why You’ll Love This Recipe

Zucchini Scarpaccia is a perfect example of how a few simple ingredients can come together to create something special. The zucchini’s mild, refreshing flavor pairs beautifully with the savory, cheesy richness of Parmesan, while the addition of sautéed onions and fresh basil adds depth and fragrance. It’s easy to make, health-conscious, and a great way to use up zucchini during its peak season. Plus, it’s flexible enough to be enjoyed as a light meal, snack, or side dish for a variety of meals.

Ingredients

• 2 medium zucchinis, grated

• 1 small onion, finely chopped

• 3 large eggs

• 1 cup all-purpose flour

• 1 cup milk (or plant-based alternative)

• 1 cup grated Parmesan cheese

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup fresh basil, chopped (optional)

• Olive oil for greasing the baking dish

• Extra Parmesan for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish with olive oil.

2. Sauté the Onion: In a skillet over medium heat, add a splash of olive oil and sauté the finely chopped onion until it becomes translucent, about 3-4 minutes. Remove from heat and let it cool slightly.

3. Prepare the Zucchini: In a large mixing bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture. Afterward, use a clean kitchen towel to squeeze out any additional water from the zucchini.

4. Mix Ingredients: In a large bowl, beat the eggs. Add in the milk, sautéed onions, grated Parmesan, and chopped basil (if using) to the eggs. Stir until well combined.

5. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, salt, and black pepper.

6. Combine Wet and Dry Mixtures: Gradually fold the flour mixture into the wet mixture, ensuring there are no lumps. Then gently fold in the grated zucchini until everything is evenly mixed.

7. Bake: Pour the mixture into the prepared baking dish and smooth out the top. Sprinkle extra Parmesan on top for a delicious crust. Bake in the preheated oven for about 35-40 minutes, or until the center is set and the top is golden brown.

Servings and Timing

• Servings: 6-8

• Prep Time: 20 minutes

• Cook Time: 35-40 minutes

• Total Time: 55-60 minutes

Variations

• Vegan: Replace the eggs with flax eggs and the milk with any plant-based alternative like almond milk or oat milk. You can also use a non-dairy cheese substitute instead of Parmesan.

• Herbs: Experiment with other fresh herbs like thyme or rosemary to adjust the flavor.

• Cheese: Add different cheeses such as mozzarella for a creamier texture or cheddar for a sharper flavor.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this dish gluten-free.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To reheat, simply warm the Scarpaccia in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.

FAQs

1. Can I make Zucchini Scarpaccia ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat before serving.

2. Can I freeze Zucchini Scarpaccia?

Yes, you can freeze the baked Scarpaccia for up to 2 months. Make sure to wrap it tightly in plastic wrap or foil before freezing.

3. Can I use other vegetables in this recipe?

Yes! You can use other vegetables like carrots, bell peppers, or even spinach for a twist on the traditional recipe.

4. How do I prevent the zucchini from becoming too watery?

Make sure to squeeze out the excess water after salting the zucchini and letting it rest. This will help reduce excess moisture.

5. Can I add meat to the recipe?

Yes, you can add cooked ground meat such as sausage or chicken to make it a heartier meal.

6. Can I use a different type of cheese?

Absolutely! You can substitute Parmesan with other hard cheeses like Pecorino Romano or even mozzarella for a creamier texture.

7. Can I make Zucchini Scarpaccia without eggs?

Yes, you can substitute eggs with flax eggs or a store-bought egg replacer to make it vegan.

8. Is this recipe suitable for people with gluten intolerance?

You can make the recipe gluten-free by using a gluten-free flour blend in place of all-purpose flour.

9. How long does Zucchini Scarpaccia keep in the fridge?

It will stay fresh in the fridge for about 3-4 days when stored in an airtight container.

10. Can I use frozen zucchini?

Fresh zucchini is ideal for this recipe, but you can use frozen zucchini if necessary. Just be sure to thaw and squeeze out any excess moisture before using it.

Conclusion

Zucchini Scarpaccia is a flavorful, savory dish that brings the fresh taste of zucchini to life in a simple, yet delicious way. Whether you’re serving it as a snack, side, or main dish, it’s a versatile and healthy option. With the flexibility to customize ingredients and make it your own, this rustic Italian recipe is a must-try for anyone looking to explore the rich culinary traditions of Italy. Enjoy!