I still remember the first time my kids asked for zucchini scarpaccia at our family’s summer barbecue. They had just devoured a slice (or two) of my mom’s famous scarpaccia, and they were hooked. I was thrilled to see them enjoy this traditional Italian dish, which has been a staple in our family for generations. Today, I’m excited to share my recipe with you, so you can experience the joy of zucchini scarpaccia with your loved ones.
What is the Zucchini Scarpaccia?
What is the Zucchini Scarpaccia?
Zucchini scarpaccia is essentially a savory Italian pancake made with grated zucchinis, eggs, cheese, and herbs. The name “scarpaccia” comes from the Italian word for “shaving,” which refers to the way the zucchinis are grated. Think of it as a cross between a pancake and a frittata, with a delightful, slightly crispy crust. It’s a perfect side dish or light meal for hot summer days, and it’s incredibly easy to make.
Why you’ll love this recipe?
Why you’ll love this recipe?
This zucchini scarpaccia recipe is a game-changer for several reasons:
* **Flavor**: The combination of zucchinis, onions, garlic, and herbs creates a rich, savory flavor that’s simply irresistible.
* **Simplicity**: With just a few ingredients and minimal preparation, this recipe is perfect for busy home cooks.
* **Cost-efficiency**: Zucchinis are abundant and affordable, making this recipe an excellent value.
* **Versatility**: Serve scarpaccia as a side dish, a light lunch, or even as a snack for a summer gathering.
### How to Make Zucchini Scarpaccia
How to Make Zucchini Scarpaccia
Quick Overview
This recipe is surprisingly easy to make, with just a few simple steps:
1. Preheat your oven to 375°F (190°C).
2. Prepare the zucchinis by grating them and squeezing out excess moisture.
3. Mix the zucchinis with eggs, cheese, herbs, and spices.
4. Pour the mixture into a greased skillet and cook until the bottom is golden brown.
5. Flip the scarpaccia and cook for an additional 2-3 minutes.
6. Serve hot, garnished with fresh herbs and a drizzle of olive oil.
Ingredients
Here’s what you’ll need for this recipe:
- For the Main Batter:
- 2 medium zucchinis, grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Filling:
- 1/2 cup chopped onion
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- For the Glaze:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and cook until translucent, about 3-4 minutes.
Step 2: Mix Dry Ingredients
In a large bowl, combine the grated zucchinis, Parmesan cheese, mozzarella cheese, eggs, parsley, basil, garlic, salt, and pepper. Mix well until all the ingredients are fully incorporated.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the chopped thyme, rosemary, and lemon juice. Add this mixture to the dry ingredients and stir until everything is well combined.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Step 5: Prepare Filling
Stir in the chopped onion and cook for an additional 2-3 minutes, until the onion is lightly caramelized.
Step 6: Layer & Swirl
Pour the scarpaccia mixture into the prepared skillet and smooth the top with a spatula. Use a spatula to create a decorative swirl on top of the scarpaccia.
Step 7: Bake
Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the scarpaccia is golden brown and set.
Step 8: Cool & Glaze
Remove the skillet from the oven and let it cool for a few minutes. Drizzle the scarpaccia with the glaze and sprinkle with additional Parmesan cheese, if desired.
Step 9: Slice & Serve
Use a spatula to carefully transfer the scarpaccia to a serving plate. Slice into wedges and serve hot, garnished with fresh herbs and a drizzle of olive oil.
### What to Serve It With
What to Serve It With
Zucchini scarpaccia is a versatile dish that can be served in various ways:
* **For Breakfast**: Serve with scrambled eggs, sausage, and toast for a hearty morning meal.
* **For Brunch**: Pair scarpaccia with a fresh salad, a side of fruit, or a dollop of whipped cream.
* **As Dessert**: Top scarpaccia with a dollop of whipped cream, a sprinkle of powdered sugar, or a handful of fresh berries.
* **For Cozy Snacks**: Serve scarpaccia with a side of marinara sauce, a sprinkle of parmesan cheese, or a handful of fresh herbs.
### Top Tips for Perfecting Your Zucchini Scarpaccia
Top Tips for Perfecting Your Zucchini Scarpaccia
Here are some expert tips to help you perfect your zucchini scarpaccia:
* **Zucchini Prep**: To remove excess moisture from the zucchinis, wrap them in a clean kitchen towel and squeeze gently.
* **Mixing Advice**: Be gentle when mixing the ingredients, as overmixing can lead to a dense scarpaccia.
* **Swirl Customization**: Experiment with different patterns and colors to create a beautiful and unique scarpaccia.
* **Ingredient Swaps**: Feel free to substitute ingredients with your favorite herbs, spices, or cheeses to give the scarpaccia a personal touch.
* **Baking Tips**: To ensure a perfectly cooked scarpaccia, bake it until it’s golden brown and set, then let it cool for a few minutes before serving.
### Storing and Reheating Tips
Storing and Reheating Tips
To enjoy your zucchini scarpaccia for days to come, follow these storage and reheating tips:
* **Room Temperature**: Store scarpaccia in an airtight container at room temperature for up to 24 hours.
* **Refrigerator Storage**: Wrap scarpaccia tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days.
* **Freezer Instructions**: Wrap scarpaccia tightly in plastic wrap or aluminum foil and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and reheat in the oven or microwave until warm and crispy.
### Frequently Asked Questions
Frequently Asked Questions
### Final Thoughts & Conclusion
Final Thoughts
Zucchini scarpaccia is a delicious and versatile Italian dish that’s perfect for any occasion. With its rich, savory flavor and crispy texture, it’s sure to become a family favorite. So go ahead, give it a try, and let me know in the comments below what you think!
Happy baking, and don’t forget to share your creations with me on social media using the hashtag #zucchiniscarpaccia!
Until next time, stay delicious and keep on cooking!
zucchini scarpaccia
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 medium zucchini
- 0.5 large sweet onion
- salt and pepper to taste
- 1 cup flour
- 0.33 cup corn meal
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp dried oregano
- 1 cup water
- 2 tbsp grated parmesan
Instructions
Preparation Steps
- In a large deep skillet, heat your 1 tbs olive oil. Add in the zucchini and onion and saute until browned - about 7 minutes. Season with salt and pepper to taste.
- Preheat your oven to 350°F. Line a 9x13" METAL baking dish with parchment paper and spray with olive oil.
- In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in your zucchini onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and a little extra corn meal, spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy). Remove from oven and allow to cool 15 minutes prior to slicing.
