Zucchini Scarpaccia

Scarpaccia is a traditional Italian savory zucchini cake that's crispy on the outside and tender on the inside. Bake in a metal baking dish lined with parchment paper for best results. Note that the batter is supposed to be thick - this helps to create the crispy texture, but you can add a splash of water to it if needed.

Course Appetizer, Side Dish

Cuisine Italian

Keyword zucchini

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 251kcal

Author Angela Allison

Equipment

9 x 13 inch metal baking dish

Ingredients

2 medium zucchini
1 teaspoon kosher salt
1 ¼ cups grated parmesan cheese
1 cup ground cornmeal
½ cup all purpose flour
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
¼ cup olive oil
2 large eggs
1 medium onion (sliced thin)
lemon wedges for serving (optional)

Instructions

Preheat oven to 425 degrees. Line a 9 x 13 inch metal baking dish with parchment paper and coat with nonstick cooking spray or olive oil; set aside.
Use a sharp knife or mandoline to slice the zucchini into thin rounds. Place in a large bowl and toss with a teaspoon of kosher salt. Let the zucchini sit for 15-20 minutes, then place in a towel and squeeze out any excess liquid; set aside.
In a large bowl, stir together the cornmeal, parmesan cheese, flour, garlic powder, oregano, and a pinch of salt and pepper. Add in the olive oil and eggs, and stir until a batter forms. Stir in the zucchini and sliced onion.
Pour the batter into the prepared pan and spread evenly pressing into pan. Bake for about 40-45 minutes until its crispy and golden. Remove from oven and let sit for five minutes before cutting into slices and serving. Drizzle with a bit of lemon juice if desired.

Notes

Use small to medium-sized zucchini that are fresh and tender. Young zucchini have a sweeter flavor and a more delicate texture, which is ideal for scarpaccia. Slice them thinly to ensure they cook evenly and blend well with the other ingredients.
After slicing the zucchini, sprinkle them with a bit of salt and let them sit for about 15-20 minutes. This will draw out excess moisture, preventing your scarpaccia from becoming soggy.
You can also drizzle a bit of olive oil on top before baking to help the scarpaccia develop a beautiful golden crust.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer until crispy and golden.
Serve scarpaccia with slices of lemon or even a side of marinara sauce for dipping.

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