Go Back
–+ servings
Italian Zucchini Scarpaccia

Crispy Italian Zucchini Scarpaccia to Savor This Summer

Enjoy crispy Italian Zucchini Scarpaccia, a savory and satisfying dish showcasing summer zucchini, perfect for appetizers or light meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 cups Zucchini thinly sliced
  • 1 teaspoon Sea Salt
  • 1 cup Cornmeal or flour for substitution
  • 1 cup Parmesan Cheese or nutritional yeast for vegan
  • 1/4 cup Olive Oil high-quality preferred
  • 2 large Eggs or flax eggs for vegan option
Optional Ingredients
  • 1 tablespoon Fresh Herbs basil or thyme
  • 1/2 cup Sun-Dried Tomatoes
  • 1 cup Caramelized Onions

Equipment

  • mandolin
  • Mixing bowl
  • Baking Dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Slice the zucchini paper-thin, sprinkle with sea salt, and let sit for 15–30 minutes to remove moisture.
  2. Mix dried zucchini slices with cornmeal, Parmesan cheese, eggs, and olive oil until you have a thick batter.
  3. Preheat oven to 425°F (220°C).
  4. Grease a baking dish, spread the batter evenly, and bake for 35–40 minutes until golden brown.
  5. Cool for 10 minutes, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best results, use a mandolin for slicing zucchini and avoid using the microwave for reheating.

Tried this recipe?

Let us know how it was!