Description
Savory Italian Baked Zucchini Scarpaccia is a delicious and easy-to-make dish that combines grated zucchini with a flavorful batter, baked to perfection.
Ingredients
- 2 medium zucchinis, grated (about 3 cups)
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil (optional)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large bowl, combine the grated zucchini and salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove as much liquid as possible.
- In another bowl, whisk together the flour, baking powder, black pepper, garlic powder, and dried oregano.
- In a separate bowl, beat the eggs, then add the Parmesan cheese, milk, and olive oil. Mix until well combined.
- Gradually add the dry ingredients to the egg mixture, stirring until just combined. Fold in the squeezed zucchini and chopped basil, if using.
- Pour the mixture into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for about 10 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- For a twist, try adding diced tomatoes or bell peppers to the mixture for extra flavor and color.
- You can also substitute the Parmesan cheese with feta for a tangy taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg