Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works beautifully in this recipe and creates a lovely color contrast. You can use all yellow squash or a combination of yellow and green for visual appeal. The cooking process remains exactly the same.

Why is my scarpaccia soggy in the middle?

This typically happens when excess moisture remains in the zucchini. Make sure to thoroughly sauté the vegetables until they're golden brown before adding to the batter. Another trick is to spread the batter very thinly and ensure your oven is fully preheated for that initial heat blast.

Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. The cornmeal is naturally gluten-free, but always check packaging to ensure it wasn't processed in a facility with wheat products if you have celiac disease or severe gluten sensitivity.

Is this recipe authentic Italian?

Yes, scarpaccia is a traditional Tuscan dish, specifically from the coastal region of Versilia. The name roughly translates to "old shoe" in Italian dialect, referring to its thin, flat appearance. Different regions have their variations, some sweeter, some more savory, but this version stays true to the classic savory preparation.

Italian Zucchini Scarpaccia Recipe

Name: Italian Zucchini Scarpaccia Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 tbs olive oil; 2 medium zucchini, sliced into rounds; 1/2 large sweet onion, sliced; Salt and pepper to taste; 1 cup flour; 1/3 cup corn meal; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp salt; 1 cup water; 1 tbs olive oil; 2 tbs grated Parmesan; Optional garnish: fresh basil and chili pepper flakes

Description

A delicious and crispy Italian Zucchini Scarpaccia, perfect as a side dish or snack. It combines zucchini, onions, cornmeal, and Parmesan for a savory, golden-baked treat.

Ingredients

Units Scale

Main Ingredients

- 1 tbs olive oil
- 2 medium zucchini, sliced into rounds
- 1/2 large sweet onion, sliced
- Salt and pepper to taste

Batter

- 1 cup flour
- 1/3 cup corn meal
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt

Wet Ingredients

- 1 cup water
- 1 tbs olive oil

Toppings

2 tbs grated Parmesan
Optional garnish: fresh basil and chili pepper flakes

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Instructions

Prepare the Zucchini and Onion: In a large deep skillet, heat 1 tbs olive oil. Add in the zucchini and onion and sauté until browned, about 7 minutes. Season with salt and pepper to taste.
Preheat the Oven: Preheat your oven to 350°F. Line a 9×13-inch METAL baking dish with parchment paper and spray with olive oil.
Mix the Batter: In a large bowl, whisk together the flour, cornmeal, garlic powder, paprika, dried oregano, salt, and pepper to taste. Add the water and 1 tbs olive oil and stir until a batter forms. Add the sautéed zucchini and onions to the batter and mix to combine.
Spread the Mixture: Transfer the mixture to the prepared baking dish and spread it out to a thin layer. Sprinkle with grated Parmesan, a little extra cornmeal, and spray with a bit of olive oil.
Bake and Cool: Bake for 45-50 minutes, or until golden and crispy. Remove from the oven and let cool for 15 minutes before slicing. Serve and enjoy!

Notes

Substitute the grated Parmesan with nutritional yeast to make this dish vegan and dairy-free.