Italian Zucchini Scarpaccia
A light and flavorful Tuscan dish made with thinly sliced zucchini, onion, Parmesan, and a crispy golden crust. Perfect as a summer appetizer, side dish, or light lunch!
Ingredients:
3 medium zucchini (about 750g)
1 small onion
2 tablespoons olive oil (plus extra for greasing)
100g all-purpose flour
100ml water
50ml milk
2 eggs
50g grated Parmesan cheese
Salt and freshly ground black pepper (to taste)
Fresh basil leaves (for garnish, optional)
Instructions:
Preheat the oven to 180°C (350°F) and lightly grease a 20×30 cm (8×12 inch) baking dish with olive oil.
Slice the zucchini and onion very thinly using a mandoline or a sharp knife.
In a large bowl, whisk together the flour, water, milk, and eggs until smooth. Stir in Parmesan cheese, salt, and pepper.
Add the zucchini and onion slices to the batter, mixing gently until all the vegetables are evenly coated.
Pour the mixture into the prepared baking dish and spread evenly. Drizzle a little extra olive oil on top for crispiness.
Bake for 30–35 minutes, or until the top turns golden brown and the center is firm to the touch.
Let it cool slightly before slicing, and garnish with fresh basil if desired.
Prep Time: 20 minutes
Servings: 4
Calories: ~450 kcal per serving
Tips for Best Results:
Use young, tender zucchini for a sweeter, milder flavor.
Serve warm or at room temperature it’s delicious both ways!
Add a sprinkle of herbs or chili flakes for extra flavor.
Make this authentic Italian Zucchini Scarpaccia a light, crispy, and savory tart made with zucchini, onions, Parmesan, and olive oil. Perfect as a healthy side dish or appetizer!
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