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Zucchini Scarpaccia: A Simple, Delicious Recipe!

Zucchini Scarpaccia is a simple and delicious Italian dish made with thinly sliced zucchini, onions, and a savory batter, baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis thinly sliced
  • 1 medium onion thinly sliced
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  2. In a large bowl, combine the flour, baking powder, salt, and black pepper. Mix well.
  3. In another bowl, whisk together the eggs and milk until well combined.
  4. Gradually add the egg mixture to the flour mixture, stirring until smooth.
  5. Fold in the sliced zucchini, onion, Parmesan cheese, basil, and parsley until evenly coated.
  6. Pour the mixture into the prepared baking dish and spread it out evenly.
  7. Drizzle the olive oil over the top of the mixture.
  8. 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.
  9. Let it cool for 5-10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 400mgFiber: 1gSugar: 2g

Notes

  • For added flavor, try incorporating other vegetables like bell peppers or spinach into the mixture.
  • If you prefer a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

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