Description
Zucchini Scarpaccia is a rustic Italian baked zucchini cake made with fresh zucchini, onions, Parmesan, and herbs. Light yet flavorful, it can be enjoyed as a snack, side, or main dish, showcasing the simple beauty of seasonal ingredients.
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
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish with olive oil.
- In a skillet, sauté the chopped onion in a splash of olive oil over medium heat until translucent, about 3-4 minutes. Remove from heat and let cool slightly.
- Place grated zucchini in a bowl with a pinch of salt. Let sit for 10 minutes, then squeeze out excess moisture with a clean kitchen towel.
- In a large bowl, beat the eggs. Add milk, sautéed onions, Parmesan, and basil (if using). Mix well.
- In another bowl, sift together flour, baking powder, salt, and black pepper.
- Gradually fold the dry ingredients into the wet mixture until smooth. Then gently fold in the zucchini.
- Pour the batter into the prepared dish, smooth the top, and sprinkle extra Parmesan on top.
- Bake for 35-40 minutes, until the center is set and the top is golden brown.
- Cool slightly before slicing and serving.
Notes
- Make it vegan by using flax eggs, plant-based milk, and vegan cheese.
- Experiment with different herbs like thyme or rosemary.
- Use gluten-free flour for a gluten-free version.
- Store leftovers in the fridge for 3-4 days or freeze up to 2 months.
- Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
