Go Back
Imagine a dish that perfectly embodies the essence of summer and the beauty of Italian home cooking. Zucchini Scarpaccia is just that—a delightful, savory treat that showcases the versatility of zucchini in a way that's both simple and satisfying. Originating from the coastal regions of Italy, particularly in Tuscany, Scarpaccia has its roots deeply embedded in the tradition of using fresh, seasonal ingredients to create comforting meals. This dish has transcended its humble beginnings to become a cherished recipe among home cooks and gourmet chefs alike, celebrated for its rustic charm and straightforward preparation.

Zucchini Scarpaccia

Discover the deliciousness of Zucchini Scarpaccia, a traditional Italian dish that captures the essence of summer with its simple yet flavorful ingredients. Originating from Tuscany, this savory treat highlights fresh zucchini alongside aromatic onion and garlic, all baked to golden perfection. Perfect for picnics, potlucks, or family gatherings, Zucchini Scarpaccia is not only easy to prepare but also a nutritious option packed with vitamins. Enjoy this rustic dish that brings people together around the table!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis, grated

1 cup all-purpose flour

3 large eggs

½ cup grated Parmesan cheese

½ cup milk

1 small onion, finely chopped

2 cloves garlic, minced

½ teaspoon baking powder

¼ teaspoon black pepper

½ teaspoon salt (or to taste)

2 tablespoons olive oil

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Zucchini: Begin by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent your scarpaccia from becoming soggy.

    Preheat Oven: Preheat your oven to 375°F (190°C). Grease a rectangular baking dish (about 9x13 inches) with a bit of olive oil.

      Sauté Onion and Garlic: In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently. Remove from heat and let cool slightly.

        Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the sautéed onion and garlic mixture to the bowl and mix.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the dry mixture to the wet mixture, stirring until just combined.

            Incorporate Zucchini: Fold the grated zucchini and grated Parmesan cheese into the batter. Ensure that everything is evenly distributed.

              Bake: Pour the batter into the prepared baking dish and spread it out evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: Once baked, remove the scarpaccia from the oven and allow it to cool for about 10 minutes. Cut it into squares, garnish with fresh basil leaves if desired, and serve warm or at room temperature.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 6-8