Name: Savory Italian Zucchini Scarpaccia Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 12
Cuisine: US
Ingredients: 1/4 cup olive oil, divided; 2 medium zucchini, thinly sliced with mandolin (about 1 pound 4 ounces); 2/3 cup thinly sliced sweet onion; 1 1/8 teaspoon salt, divided; 1 cup all-purpose flour; 1/3 cup plus 2 tablespoons cornmeal, divided; 1/2 teaspoon paprika; 1/2 teaspoon dried oregano; 1/2 cup water; 2 large eggs; 1/4 cup chopped fresh basil; 2 cloves garlic, minced; 2/3 cup grated Parmesan cheese; Warmed marinara sauce, for serving

Experience the rustic charm of Zucchini Scarpaccia, a delightful Italian-inspired flatbread. Thinly sliced zucchini and sweet onions meld into a savory base, enhanced by fragrant herbs and a touch of Parmesan. Baked to golden perfection, it's a versatile dish that can be enjoyed as a vegetarian main, a flavorful appetizer, or a delightful side.

Follow The Directions

01

Step

Gather all your ingredients to ensure a smooth and efficient cooking process. (5 minutes)

02

Step

In a large bowl, combine the thinly sliced zucchini and sweet onion. Sprinkle with 1 teaspoon of salt and toss to coat evenly. Transfer the vegetable mixture to a colander and let it stand in the sink for about 15 minutes to drain excess moisture. (20 minutes)

03

Step

Thoroughly pat the zucchini mixture dry with paper towels. Wipe out the bowl with paper towels to remove any residual moisture. (5 minutes)

04

Step

In the same large bowl, whisk together the flour, 1/3 cup cornmeal, paprika, oregano, and the remaining 1/8 teaspoon of salt. (3 minutes)

05

Step

Whisk in the water, eggs, fresh basil, minced garlic, and the remaining 3 tablespoons of olive oil until well combined. (5 minutes)

06

Step

Gently fold in the zucchini and onion mixture until everything is fully incorporated. Be careful not to overmix. (5 minutes)

07

Step

Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil. (5 minutes)

08

Step

Spread the zucchini mixture onto the prepared baking sheet in a thin, even layer. Sprinkle generously with grated Parmesan cheese and top with the remaining 2 tablespoons of cornmeal for added texture and flavor. (5 minutes)

09

Step

Bake in the preheated oven until the scarpaccia is golden and crispy around the edges, about 40 minutes. (40 minutes)

10

Step

Let the baked scarpaccia cool for 5 minutes before slicing. Garnish with additional fresh basil for a pop of color and flavor. Serve warm with marinara sauce for dipping. (10 minutes)