What is zucchini scarpaccia?

Zucchini scarpaccia is a traditional Italian flatbread from the Tuscan coast, made with paper-thin zucchini slices in a cornmeal and Parmesan batter. It is thinner and more rustic than focaccia, with a texture that is crispy on the outside and tender on the inside. The name may come from 'scarpa,' meaning shoe, referring to its flat shape.

How do you keep zucchini scarpaccia from getting soggy?

The key is removing excess moisture from the zucchini. After slicing the zucchini paper-thin, toss the slices with sea salt and let them sit for 15 to 30 minutes. Then squeeze out the liquid, rinse, squeeze again, and pat dry with paper towels before folding them into the batter.

Can you freeze zucchini scarpaccia?

Yes, zucchini scarpaccia freezes well for up to 3 months. Wrap individual squares tightly in plastic wrap and then aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for about 10 minutes to restore crispness.

How do you make zucchini scarpaccia gluten free?

To make a gluten free version, replace the all-purpose flour with a blend of rice flour and almond flour. Note that the texture will be slightly denser than the traditional version. The fine cornmeal used in the recipe is naturally gluten free, but always check the label to ensure it was processed in a gluten free facility.

Authentic Italian Zucchini Scarpaccia Recipe For A Crispy Summer Flatbread

Name: Authentic Italian Zucchini Scarpaccia Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: ¼ cup olive oil; 2 medium zucchini, thinly sliced; ½ cup all-purpose flour; 1 cup fine cornmeal; 1 tbsp dried oregano; 1 ½ cups grated Parmesan cheese, grated; 2 large eggs; ¼ cup fresh zucchini juice, from salted slices; 2 tbsp sea salt, for drawing moisture from zucchini

Ingredients

Scale

¼ cup olive oil
2 medium zucchini, thinly sliced
½ cup all-purpose flour
1 cup fine cornmeal
1 tbsp dried oregano
1 ½ cups grated Parmesan cheese, grated
2 large eggs
¼ cup fresh zucchini juice, from salted slices
2 tbsp sea salt, for drawing moisture from zucchini

Cook Mode Prevent your screen from going dark

Instructions

1-Slice zucchini paper-thin (⅛ inch): Slice zucchini paper-thin (⅛ inch). Toss with sea salt and let sit 15-30 minutes. Squeeze out excess liquid, reserving ¼ cup zucchini juice. Rinse, squeeze again, and pat dry.
2-Preheat oven to 425°F (220°C): Preheat oven to 425°F (220°C). Line a 13×9-inch baking dish with parchment paper.
3-In a large bowl, whisk flour, cornmeal,: In a large bowl, whisk flour, cornmeal, Parmesan, and oregano. Make a well and add eggs, olive oil, and zucchini juice. Mix into a thick batter.
4-Fold in drained zucchini slices gently until: Fold in drained zucchini slices gently until coated.
5-Spread mixture evenly into prepared baking dish: Spread mixture evenly into prepared baking dish.
6-Bake 35-40 minutes until golden brown and: Bake 35-40 minutes until golden brown and edges are crispy.
7-Cool 10 minutes before cutting into squares: Cool 10 minutes before cutting into squares. Serve warm or at room temperature.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Prep Time: 20 min
Cook Time: 40 min
Method: Baking

Nutrition

Calories: 210
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 17g
Fiber: 2g
Protein: 9g
Cholesterol: 45mg