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Italian Zucchini Scarpaccia

A deliciously satisfying dish featuring zucchini, scallions, and herbs, cooked to perfection in a crispy frame, reminiscent of traditional Italian cuisine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini, grated Look for fresh, firm zucchinis for best texture.
  • 2 large eggs These bind the dish together and add richness.
  • 1 cup flour Use all-purpose or whole wheat flour; almond flour for gluten-free.
  • 1 cup scallions, finely chopped Can substitute with green onions.
  • 1/2 cup fresh parsley, chopped Basil can be used for a variation.
  • 1/2 cup olive oil Adds depth and authenticity.
  • 1 tsp salt Adjust to taste.
  • Freshly ground pepper to taste

Method
 

Preparation
  1. Begin by grating the zucchini and wringing it out in a clean kitchen towel to remove excess moisture.
Mixing the Batter
  1. In a mixing bowl, whisk together the eggs, olive oil, salt, and pepper until fully combined.
  2. In a separate bowl, mix the flour and the herbs.
  3. Add the grated zucchini and scallions to the wet ingredients, then gradually fold in the dry flour mixture until just combined.
Cooking
  1. Preheat a non-stick skillet over medium heat and add a little olive oil.
  2. Pour in the batter, smoothing it out evenly, and cook for about 10 minutes until the bottom is golden brown.
  3. Using a large plate, flip the scarpaccia and cook the other side for an additional 10 minutes.

Notes

If the mixture is too thick, add a splash of water. For a vegan version, replace eggs with flaxseed meal: 1 tablespoon flaxseed mixed with 3 tablespoons water per egg. Other variations include using coconut oil for flavor.