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Italian Zucchini Scarpaccia

Italian Zucchini Scarpaccia
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Italian Zucchini Scarpaccia is a crispy, golden Tuscan dish featuring thinly sliced or grated zucchini bound in a simple batter of flour, eggs, Parmesan cheese, and fresh herbs. This savory treat can be enjoyed hot or cold as a snack, appetizer, or light meal, offering a perfect blend of authentic Italian flavors with a delightful crispy texture. Easy to prepare and versatile, it celebrates rustic home-style cooking with minimal ingredients and maximum taste.

Ingredients

Scale

Main Ingredients

  • 2 medium fresh zucchinis (about 500g), thinly sliced or grated
  • 3 large eggs
  • 1 cup all-purpose flour (or chickpea flour for gluten-free option)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil (plus more for cooking)
  • 2 tablespoons fresh herbs (such as parsley or rosemary), finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations

  • Cheese swap: Pecorino Romano or mild mozzarella
  • Additional aromatics: 1 clove garlic or 1 small shallot, finely chopped
  • Spicy kick: 1/4 teaspoon red pepper flakes
  • Other herbs: thyme or fresh basil

Instructions

  1. Prepare the zucchini: Wash the zucchinis thoroughly. Slice them paper-thin or grate them according to your preferred texture. Pat the zucchini dry thoroughly with a clean towel or paper towels to remove excess moisture; this step is crucial to achieving a crispy texture.
  2. Mix the batter: In a mixing bowl, whisk together the eggs, flour (or gluten-free flour), grated Parmesan cheese, chopped fresh herbs, salt, and freshly ground black pepper until smooth and slightly thick. The batter should be dense enough to evenly coat the zucchini slices.
  3. Combine zucchini with the batter: Gently fold the prepared zucchini into the batter, ensuring each slice is well coated to evenly distribute flavor and texture.
  4. Cook the Scarpaccia: Heat a generous amount of extra virgin olive oil in a large skillet over medium heat. Pour the zucchini batter in an even layer, cooking until the bottom side is golden and crisp, about 5-7 minutes. Carefully flip and cook the other side until equally golden. For a lighter version, bake the batter in a preheated oven at 375°F (190°C) for about 20-25 minutes until golden and crispy.
  5. Serve: Transfer the cooked Scarpaccia to a plate lined with paper towels to drain any excess oil. Slice into wedges and serve warm or allow to cool to room temperature for a delicious snack.

Notes

  • Remove excess water from zucchini thoroughly to avoid sogginess and ensure crispiness.
  • Use fresh herbs like parsley or rosemary for the best flavor and aroma.
  • Cook in smaller batches to avoid overcrowding the pan which can steam the Scarpaccia.
  • Monitor cooking time closely to get a perfect golden crust without burning.
  • Serve immediately or reheat in the oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: Italian, Zucchini Scarpaccia, Tuscan, appetizer, snack, crispy zucchini, gluten-free option, vegetarian

Find it online: https://recipesemilly.com/italian-zucchini-scarpaccia/