Italian Zucchini Scarpaccia: Crispy, Cheesy, and Irresistible Delight

Growing up, I always found a magical quality in Italian zucchini scarpaccia, a dish that effortlessly transforms humble ingredients into a symphony of flavors. My grandmother would often make it during summer after a bountiful harvest of zucchini from her garden. The aroma of the scarpaccia baking in the oven, mingling with herbs and spices, would fill the house, beckoning everyone to gather around the table in eager anticipation.

Italian zucchini scarpaccia has always been more than just a meal; it’s a bridge connecting me to cherished family moments. Each bite carries the essence of home-cooked comfort, with zucchini and sweet onion perfectly seasoned and encased in a golden, crispy crust. It’s a dish that embodies the joy of simple, honest cooking, yet feels like a celebration every time it graces the table.

As I share this recipe with you, my hope is that you, too, will discover the delight of creating Italian zucchini scarpaccia in your own kitchen. Whether you’re a seasoned cook or just starting, this recipe promises to be a delightful addition to your culinary repertoire. With easy steps and readily available ingredients, you’ll soon serve a dish that celebrates zucchini in the most delicious way imaginable.

Italian Zucchini Scarpaccia

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• Author: Emma
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

Discover how to make a delicious Italian Zucchini Scarpaccia with this easy recipe. Learn the traditional method and impress your guests!

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil (15 ml)
• 2 medium zucchini, sliced into rounds
• 1/2 large sweet onion, sliced
• salt and pepper to taste
• 1 cup all-purpose flour (240 ml)
• 1/3 cup cornmeal (80 g)
• 1/2 tsp (3 ml) each garlic powder, paprika, dried oregano + salt
• 1 cup water (240 ml)
• 1 tbsp olive oil (15 ml)
• 2 tbsp (30 ml) grated Parmesan
• Optional garnish: fresh basil + chili pepper flakes

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Instructions

1. In a large deep pan, warm up the olive oil. Toss in the zucchini and onion, cooking them until they achieve a browned appearance, approximately 7 minutes. Add salt and pepper according to your preference.
2. Set your oven to 350°F and allow it to preheat. Prepare a 9×13″ metal baking dish by lining it with parchment paper and lightly coating it with olive oil spray.
3. In a big mixing bowl, combine the flour, cornmeal, garlic powder, paprika, dried oregano, and salt. Pour in the water and olive oil, stirring until a batter is created. Incorporate the zucchini and onion mixture, ensuring they are evenly distributed. Spread the mixture evenly in the prepared baking dish to form a thin layer.
4. Scatter the grated Parmesan and a bit more cornmeal over the top. Lightly coat with olive oil spray, then bake for 45-50 minutes, or until the top becomes golden and crispy. Take it out of the oven and let it rest for 15 minutes before cutting it into pieces.

Notes

• Enhance the batter’s flavor by incorporating a pinch of cayenne pepper or smoked paprika.
• Ensure uniform thickness when slicing the zucchini and onion to promote consistent cooking.
• Personalize the taste by experimenting with various herbs and spices like thyme or rosemary in the batter.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Calories: 300
• Fat: 12g
• Protein: 8g

Keywords: zucchini rounds, crispy zucchini, baked zucchini, onion saute, cheesy zucchini, savory bake

Discovering the Magic of Italian Zucchini Scarpaccia

Fundamentals

Italian zucchini scarpaccia is a savory pie that hails from Tuscany, a region known for its rich culinary heritage. This dish showcases zucchini, sweet onion, and a blend of spices, all enveloped in a tender yet crisp crust. While its origins are humble, the flavors are anything but. The key to a successful scarpaccia lies in the balance of textures and the harmony of flavors.

The base of this recipe is a simple batter made from all-purpose flour and cornmeal, which provides a delightful crunch. Seasoned with garlic powder, paprika, dried oregano, and salt, the batter serves as the perfect canvas for the zucchini and onion. As the pie bakes, the edges become crispy, while the center remains tender and flavorful.

Preparation/setup

Before diving into the recipe, ensure you have all the ingredients ready. Fresh zucchini and sweet onion are essential for the best results. Begin by slicing the zucchini into rounds and the onion into thin slices. Preheat your oven to 350°F and line a 9×13″ metal baking dish with parchment paper, lightly coating it with olive oil spray for easy removal.

In a large deep pan, warm up the olive oil and sauté the zucchini and onion until they achieve a browned appearance, about seven minutes. Season with salt and pepper to taste, enhancing the natural sweetness of the vegetables. This step is crucial as it adds depth and flavor to the final dish.

Mastering the Art of Italian Zucchini Scarpaccia

Technique

The technique for making Italian zucchini scarpaccia involves creating a batter that binds the vegetables together. In a big mixing bowl, combine the flour, cornmeal, garlic powder, paprika, dried oregano, and salt. Pour in the water and olive oil, stirring until a smooth batter forms. This batter is the backbone of the dish, holding everything together while providing a delightful texture.

Once the batter is ready, incorporate the sautéed zucchini and onion mixture, ensuring they are evenly distributed. This integration allows the flavors to meld together beautifully during baking. Spread the mixture evenly in the prepared baking dish, creating a thin layer that will bake to perfection.

Tips/tricks

To elevate your scarpaccia, consider experimenting with different herbs and spices. While the classic recipe calls for oregano, you might try adding thyme or rosemary for a unique twist. Additionally, using a mandoline slicer ensures uniform zucchini slices, promoting even cooking.

For a touch of extra flavor, sprinkle two tablespoons of grated Parmesan over the top before baking. This not only enhances the umami taste but also adds a lovely golden finish to your dish. If you’re keen on exploring more zucchini-based recipes, check out our Zucchini and Cheese Egg Muffins for another savory delight.

Perfecting Your Italian Zucchini Scarpaccia

Perfecting results

Achieving the perfect Italian zucchini scarpaccia involves a few key steps. First, ensure the batter is neither too thick nor too runny. It should be smooth enough to coat the vegetables evenly but thick enough to hold them together. Adjust the water or flour as needed to reach the desired consistency.

Baking time is also critical. Bake the scarpaccia for 45-50 minutes, or until the top becomes golden and crispy. The edges should be slightly darker, offering a satisfying crunch. Allow the dish to rest for at least 15 minutes after baking to let the flavors settle and make slicing easier.

Troubleshooting/variations

If your scarpaccia turns out too soggy, it might be due to excess moisture in the zucchini. Consider salting the zucchini slices before cooking to draw out some of the water. Pat them dry with a paper towel before adding them to the batter.

For those who prefer a gluten-free option, substitute the all-purpose flour with a gluten-free blend. This adjustment maintains the integrity of the dish while accommodating dietary preferences. Explore more zucchini treats with our Mashed Potato Zucchini Pancakes for a delightful variation.

Serving and Enjoying Italian Zucchini Scarpaccia

Serving/presentation

Presentation plays a vital role in elevating the dining experience. Once your Italian zucchini scarpaccia is ready, cut it into bite-sized pieces, perfect for serving as an appetizer or a side dish. Garnish with fresh basil and a sprinkle of chili pepper flakes for a pop of color and a hint of spice.

This dish pairs wonderfully with a crisp green salad or a light pasta. Its versatility makes it suitable for various occasions, from casual family dinners to more formal gatherings. Check out the Italian Chicken and Zucchini Bake for another delightful pairing option.

Pairings/storage

When it comes to storing leftovers, Italian zucchini scarpaccia keeps well in the refrigerator for up to three days. Simply cover it with plastic wrap or transfer it to an airtight container. Reheat in the oven to restore its crispy texture before serving.

For those who enjoy meal prepping, this scarpaccia can be frozen for up to a month. Allow it to cool completely before wrapping it tightly in foil and placing it in a freezer-safe bag. Thaw overnight in the refrigerator and reheat in the oven for best results.

Conclusion

Italian zucchini scarpaccia is a testament to the power of simple ingredients transformed by love and tradition. This dish not only delights the palate but also brings people together, making every meal a cherished experience. With its easy preparation and versatile nature, scarpaccia is sure to become a favorite in your culinary collection.

The beauty of this recipe lies in its adaptability and the joy it brings to the table. Whether served as a side or the star of the meal, Italian zucchini scarpaccia offers a delightful taste of Tuscany with each bite. Explore more zucchini creations with our Chocolate Zucchini Cake for a sweet twist on this versatile vegetable.

FAQs – Italian Zucchini Scarpaccia