Name: Zucchini Scarpaccia Delight: A Flavorful Italian Treat Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Italian
Ingredients: 2 medium zucchini (about 300 g); 1 ½ cups all‑purpose flour; 2 large eggs; ¼ cup whole‑milk or plant‑based milk; Zest of 1 lemon; 2 tablespoons fresh parsley, chopped; 1 teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons extra‑virgin olive oil; Optional: ¼ cup grated Parmesan cheese

Jump to Recipe

Introduction

Zucchini Scarpaccia Delight is a simple yet flavorful Italian treat that showcases fresh zucchini in a light, airy batter. This dish offers a crispy crust with a tender interior, enhanced by lemon zest and fresh herbs for a bright, aromatic finish.

The image shows several rectangular pieces of a golden-brown baked dish arranged closely together on a wooden board. The dish has a crisp, slightly uneven top layer speckled with melted cheese and small green herb leaves scattered over it. Thin slices of green vegetable, possibly zucchini, are visible within each piece, creating subtle horizontal lines inside the soft, textured interior. The edges of the pieces are more browned and crunchy, contrasting with the lighter, softer middle layers. The wood surface beneath adds a warm touch next to the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchini (about 300 g)
1 ½ cups all‑purpose flour
2 large eggs
¼ cup whole‑milk (or plant‑based milk)
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra‑virgin olive oil
Optional: ¼ cup grated Parmesan cheese

Instructions

Step 1: Wash the zucchini and grate them using the medium holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer the dried zucchini to a large mixing bowl.
Step 2: Add the flour, sea salt, and black pepper to the bowl with zucchini. Toss gently to coat the vegetables evenly and prevent clumps.
Step 3: In a separate cup, whisk together the eggs, milk, and lemon zest. Pour this liquid mixture over the dry ingredients and stir until just combined; a few small lumps are fine.
Step 4: Sprinkle the chopped parsley and optional Parmesan cheese into the batter. Fold gently to evenly distribute without over-mixing.
Step 5: Heat a 10-inch non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat. The oil should shimmer but not smoke, about 3 minutes.
Step 6: Spoon the batter into the hot skillet and spread it evenly into a ½-inch layer using a spatula. The edges should sizzle immediately, forming a thin crust.
Step 7: Cook undisturbed for 4-5 minutes until the bottom is golden brown and releases easily from the pan.
Step 8: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 12-15 minutes until the top is puffed, lightly golden, and a toothpick inserted in the center comes out clean.
Step 9: Remove from the oven and let the scarpaccia rest for 3 minutes. Drizzle the remaining tablespoon of olive oil over the top, slice into wedges, and serve warm.

Tips & Variations

Be sure to remove excess moisture from the zucchini to ensure a crisp crust and prevent sogginess.
Try adding other fresh herbs like basil or thyme for a different flavor twist.
For a dairy-free version, omit Parmesan and use plant-based milk.
Serve with a light salad or a dollop of ricotta for a complete meal.

Storage

Store any leftover scarpaccia in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to restore crispness, or warm briefly in a 350°F (175°C) oven. Avoid microwaving to prevent sogginess.

How to Serve

A close-up view of golden-brown baked square slices with a crispy top layer sprinkled with coarse white salt and garnished with fresh green basil leaves. Each square shows a textured surface with thin, pale yellow strands or layers inside, suggesting a light, airy inside beneath the crispy top. The slices are placed in neat rows on a wooden board, highlighting the contrast between the crunchy edges and soft inside. The overall color palette includes golden yellow, light green, and white salt crystals against the warm wood. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and offers a similar texture and mild flavor.

Is it necessary to finish cooking the scarpaccia in the oven?

Finishing in the oven ensures the top cooks evenly and sets properly, creating the characteristic puffed and golden finish. Skipping this step may result in a less cooked center.