Description
Zucchini Scarpaccia is a simple and delicious Italian dish made with thinly sliced zucchini, onions, and a savory batter, baked to perfection.
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)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the flour, baking powder, salt, and black pepper. Mix well.
- In another bowl, whisk together the eggs and milk until well combined.
- Gradually add the egg mixture to the flour mixture, stirring until smooth.
- Fold in the sliced zucchini, onion, Parmesan cheese, basil, and parsley until evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Drizzle the olive oil over the top of the mixture.
- 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.
- Let it cool for 5-10 minutes before slicing and serving.
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg