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Zucchini Scarpaccia Delight: A Flavorful Italian Treat Recipe

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Zucchini Scarpaccia Delight is a traditional Italian savory pancake featuring fresh zucchini, a light batter, and fragrant lemon zest and herbs. This dish combines a crisp golden crust with a moist, airy interior, enhanced by a drizzle of extra-virgin olive oil and an optional touch of Parmesan cheese for added richness. Perfect as a flavorful appetizer or light meal, this recipe brings a fresh, vibrant taste of Italy to your table.

Ingredients

Scale

Main Ingredients

  • 2 medium zucchini (about 300 g)
  • 1 ½ cups all‑purpose flour
  • 2 large eggs
  • ¼ cup whole‑milk or plant‑based milk

Flavor Boosters

  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Cooking Essentials

  • 3 tablespoons extra‑virgin olive oil
  • Optional: ¼ cup grated Parmesan cheese

Instructions

  1. Preparing the Base: Wash the zucchini thoroughly and grate them using the medium holes of a box grater. Place the grated zucchini into a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step ensures your scarpaccia will have a crispy crust. Transfer the dried zucchini to a large mixing bowl.
  2. Mixing the Batter: Add the flour, sea salt, and freshly ground black pepper to the bowl with the zucchini. Toss gently to coat the zucchini evenly and prevent clumping. In a separate cup, whisk together the eggs, milk, and lemon zest until combined. Pour this liquid mixture over the dry ingredients and stir gently until just combined; it’s okay if the batter has a few small lumps. Fold in the chopped parsley and, if using, the grated Parmesan cheese carefully to keep the herbs vibrant and distribute the cheese evenly without over-mixing.
  3. Cooking the Scarpaccia – Skillet Searing: Heat a 10-inch non-stick skillet over medium-high heat. Add 2 tablespoons of the olive oil and swirl to coat the bottom of the skillet. The oil should shimmer but not smoke, which takes about 3 minutes. Spoon the batter into the hot skillet and spread it evenly to create a ½-inch thick layer. The edges will start sizzling immediately to form a crust.
  4. Sear the Bottom: Let the batter cook undisturbed for 4 to 5 minutes until the underside turns a golden brown and releases easily from the pan surface, forming a flavorful crust.
  5. Finish in the Oven: Carefully transfer the skillet to a preheated oven set to 375°F (190°C). Bake the scarpaccia for 12 to 15 minutes, or until the top is puffed up, lightly golden, and a toothpick inserted in the center comes out clean, signaling it is cooked through.
  6. Rest and Serve: Remove the skillet from the oven and allow the scarpaccia to rest for 3 minutes. Drizzle the final tablespoon of extra-virgin olive oil over the top to add richness and shine. Slice into wedges and serve warm for a delightful Italian treat.

Notes

  • Removing excess moisture from the zucchini is essential for a crispy crust.
  • Parmesan cheese is optional but adds a nice savory depth.
  • Use a non-stick skillet to prevent sticking during searing.
  • For a dairy-free version, substitute milk with plant-based alternatives and omit Parmesan.
  • Letting the scarpaccia rest before serving enhances flavor and texture.

Keywords: zucchini scarpaccia, Italian savory pancake, zucchini recipe, vegetarian appetizer, Italian treat, baked zucchini pancake

Find it online: https://tastemadebyclara.com/zucchini-scarpaccia-delight-a-flavorful-italian-treat-recipe/