Zucchini Scarpaccia
A rustic Italian dish that’s crispy on the edges, tender in the center, and loaded with fresh zucchini, garlic, and Mediterranean flavor. Perfect as a light lunch, appetizer, or veggie-packed side dish!
Benefits of This Recipe:
Low-calorie & veggie-dense great for healthy eating
Mediterranean-diet friendly made with olive oil, eggs, and seasonal vegetables
Budget-friendly made with simple ingredients
Crispy, savory, and addicting amazing texture
Perfect for summer ideal for using up fresh garden zucchini
Ingredients (Serves 6–8):
• 4 medium zucchinis, grated
• 1 cup all-purpose flour
• 3 large eggs
• 1 small onion, thinly sliced
• 2–3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp dried oregano or Italian seasoning
• Optional: ¼ cup Parmesan cheese, grated
• Optional: fresh basil for serving
Instructions:
Place the grated zucchini in a bowl and sprinkle with ½ tsp salt.
Let it sit for 10–15 minutes to release moisture, then squeeze out excess liquid with your hands or a clean towel.
In a large bowl, whisk together:
eggs
flour
olive oil
garlic
onion
seasonings
Stir in the drained zucchini.
If using Parmesan, add it now for extra flavor.
Line a baking sheet or large baking dish with parchment paper or oil it lightly.
Spread the mixture thinly (this is key for crispiness!), about ½ inch thick.
Bake at 400°F (200°C) for 35–45 minutes, or until the edges are deeply golden and the top is lightly crisp.
Let it cool for 10 minutes before slicing into squares.
Serve warm or at room temperature.
Serving Ideas:
With a dollop of Greek yogurt or ricotta
As a side to grilled chicken or fish
As a light vegetarian lunch
With a fresh tomato + basil salad
Cut into small squares for appetizers
Discover how to make authentic Zucchini Scarpaccia, a crispy Tuscan zucchini bake that’s light, savory, and bursting with Mediterranean flavor. This easy Italian recipe is perfect as a side dish, appetizer, or healthy snack.
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