Description
Italian Zucchini Scarpaccia is a traditional Tuscan savory zucchini cake featuring fresh zucchini, aromatic herbs, and a golden crispy crust. Easy to prepare and versatile, it serves perfectly as breakfast, lunch, or a light snack, delivering authentic Italian flavors with simple, wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchinis (about 400g), thinly sliced
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 3 large eggs
- 1/3 cup extra virgin olive oil, plus more for cooking
- 1/2 cup grated Parmesan cheese (or Pecorino Romano / mozzarella as variations)
- 2 cloves garlic, minced
- 2 tbsp fresh herbs (rosemary, thyme, or parsley), chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Zucchini: Wash the zucchinis thoroughly and slice them into thin rounds or half-moons according to your preference. Optionally, sprinkle a pinch of salt, let them rest for 10 minutes to draw out excess moisture, then gently pat dry to prevent sogginess.
- Mix the Batter: In a large bowl, whisk together the eggs, flour (or gluten-free blend), and 1/3 cup extra virgin olive oil until smooth. Stir in the minced garlic, grated Parmesan cheese, chopped fresh herbs, salt, and pepper until well combined.
- Combine Zucchini with Batter: Gently fold the sliced zucchini into the batter, making sure all pieces are evenly coated. The batter should be slightly thick but pourable; adjust with additional olive oil or flour if necessary.
- Cook the Scarpaccia: Heat a non-stick or cast-iron skillet over medium heat with extra olive oil. Pour the batter into the skillet and spread it evenly. Cook for about 6-8 minutes on each side until the exterior is golden and crisp while the interior remains tender.
- Serve Warm: Once cooked through and golden, transfer the scarpaccia onto a plate. Allow it to cool briefly, then slice into wedges and enjoy warm.
Notes
- Drain zucchini well before mixing to avoid soggy texture and ensure a crispy crust.
- Use a high-quality extra virgin olive oil to enrich flavor and achieve the signature golden crust.
- Cook over medium heat to allow the inside to set fully without burning the outside.
- Use fresh herbs like rosemary, thyme, or parsley for the freshest aromatic notes.
- Adjust batter thickness by adding more flour for a heartier cake or more olive oil for a lighter, crisper texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Italian, Zucchini Scarpaccia, Tuscan zucchini cake, savory, vegetarian, appetizer, gluten-free option
