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Scarpaccia di Zucchine Recipe

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4 from 44 reviews

Scarpaccia di Zucchine is a rustic Italian zucchini cake that combines thinly sliced zucchini and onions with a light, cheesy batter. Baked until golden and crispy on the edges, this savory dish makes a delightful appetizer or side that showcases the fresh flavors of summer vegetables with a satisfying blend of textures and Parmigiano Reggiano cheese.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 ½ pounds zucchini (medium size, sliced paper thin on a mandoline)
  • 1 yellow onion (medium size, halved and sliced paper thin)

Pan Preparation

  • 2 tablespoons extra virgin olive oil (for brushing the pan)
  • 2 tablespoons fine cornmeal (for the pan)

Batter

  • 1 teaspoon kosher salt
  • 5 tablespoons extra virgin olive oil (divided)
  • 1 cup reserved zucchini liquid, plus water (as needed to make 1 cup liquid total)
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • ½ cup Parmigiano Reggiano (finely grated, about 1 ½ ounces), plus more for topping
  • ½ teaspoon freshly ground black pepper
  • flaky sea salt (for finishing, optional)

Instructions

  1. Salt and Soften Vegetables: Toss the thinly sliced zucchini and onion with kosher salt in a large bowl. Let them stand for 30 minutes, tossing once or twice, allowing the vegetables to soften and release their liquid.
  2. Drain Excess Liquid: Transfer the vegetables to a colander set over a bowl and drain for 5-10 minutes. Press gently to remove excess liquid but avoid squeezing the vegetables dry. Reserve the liquid from the vegetables.
  3. Preheat Oven: Heat the oven to 450°F (232°C) to prepare for baking the scarpaccia.
  4. Prepare Baking Pan: Brush an 18 x 13-inch half sheet pan with 2 tablespoons of olive oil. Evenly sprinkle the cornmeal onto the pan and tilt it to coat the bottom completely.
  5. Measure Liquid: Measure the reserved zucchini liquid and add enough water to make a total of 1 cup of liquid.
  6. Make Batter: In a large bowl, whisk together the flour, cornstarch, Parmigiano Reggiano, and black pepper. Then whisk in the zucchini liquid and 2 tablespoons of olive oil until the batter is smooth.
  7. Combine Vegetables with Batter: Fold the softened zucchini and onion into the batter until they are evenly coated.
  8. Spread Mixture in Pan: Evenly spread the mixture into the prepared pan, using your hands to distribute it without leaving any holes.
  9. Add Toppings: Sprinkle additional Parmigiano on top and drizzle evenly with the remaining 1 tablespoon of olive oil.
  10. Bake Scarpaccia: Bake for 25 minutes at 450°F, then lower the oven temperature to 425°F (218°C). Rotate the pan and continue baking for another 15-20 minutes or until the edges and bottom turn deeply browned and crisp and the top is golden.
  11. Cool and Serve: Let the scarpaccia cool on the pan for 10-15 minutes. Loosen it with a thin metal spatula, transfer to a cutting board, cut into squares, sprinkle with flaky sea salt if desired, and serve warm or at room temperature.

Notes

  • Using a mandoline to slice the zucchini and onions paper-thin is essential for the right texture.
  • Do not squeeze the vegetables dry; retaining some liquid helps create the batter.
  • Fine cornmeal in the pan adds a nice texture and helps prevent sticking.
  • Grated Parmigiano Reggiano is crucial for authentic flavor; substitute with another hard cheese if necessary.
  • Serve warm or at room temperature for best flavor and texture.
  • Flaky sea salt on top enhances the savory notes but is optional.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/scarpaccia-di-zucchine-recipe/