Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

SIGN UP FOR 10% OFF ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Zucchini Scarpaccia

by Giadzy
★★★★★
★★★★★
(8 reviews)
Prep Time
20 minutes
Cook Time
30 minutes
Serves
6 to 8
Photo Credit: Elizabeth Newman

Zucchini Scarpaccia

You must be signed in to print this content

This Tuscan dish is great in summertime when you have an excess of zucchini! It’s quick to throw together and perfect for company. It’s essential to drain the zucchini of their excess water, so don’t skip that step! Draining the water first ensures that the whole dish crisps up to perfection. Feel free to also serve this with marinara for dipping, but we love the bright and fresh flavors of topping it with arugula and lemon juice.

Zucchini Scarpaccia
star

Zucchini Scarpaccia

Rated 5.0 stars by 1 users

Category

Side Dish

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Calories

420

Author:

Giadzy

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F. Prepare a 9 x 13 baking dish by lining with parchment paper. Drizzle 1 tablespoon of olive oil over the parchment and evenly coat, working up the sides of the pan about 1 inch.

  2. After slicing the zucchini, add to a bowl with 1 teaspoon of salt. Toss with your hands to completely combine. Allow the zucchini to sit for 15 minutes to allow them to release excess water. After 15 minutes, wrap the zucchini in a dish towel and gently squeeze to wring out as much excess water as you can*. Reserve ¼ cup of the water from the zucchini to use in the batter. If you don’t get a full ¼ cup, add extra water to reach the full measurement.

  3. Meanwhile, in a large bowl, mix the rice flour, cornmeal, Parmigiano cheese, salt and oregano until combined. Create a well in the center of the dry ingredients and add the zucchini water, olive oil and eggs. Using a rubber spatula, mix until a thick batter is formed. Add the drained zucchini and fold to completely combine.

  4. Press the dough evenly into the baking dish into one thin layer, pressing down as you even it out. Bake in the top rack of the oven for about 32 to 40 minutes, until golden brown and crisp.

  5. Once out of the oven, allow to cool slightly. Slice into squares and serve. Top with flakey sea salt, fresh arugula and a squeeze of lemon juice if desired.
  6. *Chef’s Note: The less water you wring out, the longer the scarpaccia might need to bake, as water needs to steam off before it can brown.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
420
Amount/Serving % Daily Value
Carbs
36 grams
Protein
14 grams
Fat
25 grams
Saturated Fat
9 grams
Cholestrol
95 milligrams
Sodium
484 milligrams
Fiber
2 grams
Sugar
3 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
gluten free
nut free
vegetarian

19 reviews & comments

  • Author's avatar image
    Christine - Nov 06
    ★★★★★
    ★★★★★

    Followed the directions . It looked good and crispy but flavor …totally flat! Very disappointed. Would definitely add onions and more seasoning .

    The Giadzy Kitchen - Nov 16

    We are so sorry this one didn’t work out! We take these reviews very seriously and we’re working on further cross-testing this recipe to ensure it turns out great for everyone!

  • Author's avatar image
    SHERRY - Oct 16

    I just made this recipe exactly as written using white rice flour & fine cornmeal. I had no issues at all. It’s crispy! I put the salted thinly sliced zucchini in a colander over a bowl to drain excess water. After 15 mins or more, I then took handfuls & gently squeezed more water out. I then rolled the handfuls of drained zucchini in paper towel to remove more moisture before adding it to the batter. I also baked the Zucchini Scarpaccia in a 9 × 13″ glass baking dish. I will be making this recipe again! ⭐️⭐️⭐️⭐️⭐️

  • Author's avatar image
    Maria - Oct 16
    ★★★★★
    ★★★★★

    Loved this recipe! I halved it and made it in a 10” round cake pan and it came out perfect – even with using regular flour. I think the key is the ratio of zucchini to batter and making sure the zucchini is thin enough and dry enough. Will be making it again!!

  • Author's avatar image
    Alina - Sep 26
    ★★★★★
    ★★★★★

    I got a bit irritated by the negative review written by the Karen who thought she knows better than Giada, so I decided to try the recipe. Unfortunately, I only had one zucchini, so I shredded it and one large onion on the large holes of a grater. I figured it will be easier to mix with the relatively thick batter. I used Bob’s Mill polenta and rice flour. This is probably the best zucchini recipe that I have ever made. It was super crispy and savory and my family loved it. I think that the two pictures from previous reviews show an undercooked scarpaccia and too many zucchinis relative to the amount of batter. Of course, using high quality parmesan and adjusting the seasoning to your taste would lead to a better result. Overall, five stars. Grazie, Giada!

  • Author's avatar image
    Marylee - Sep 25
    ★★★★★
    ★★★★★

    Loved this recipe! Very easy and delicious. I did make a couple of changes. I baked mine for about 40-45 minutes. My zuchini was a little wet because I pressed it with paper towels instead of squeezing in a towel. After baking and cutting, I topped each slice with extra oregano, arugula, a small piece of procuitto and drizzled with balsamic glaze. My husband added red pepper flakes to his. It was so pretty, I wished I remembered to take a photo but it was so good, we ate it all too quickly before I thought about it.

    The Giadzy Kitchen - Nov 16

    Love these additions! We’re working on updating the recipe so that there is a more consistent amount of zucchini for everyone (thus creating a more consistent flavor), but we’re so glad you made this recipe your own :)

  • Author's avatar image
    Monica Dava - Sep 19
    ★★★★★
    ★★★★★

    After reading the previous reviews, I knew that if I followed the recipe as written, I would have the same results, so the flavor really needed to be amped up. Here is what I added:
    2 teaspoons salt instead of 1 teaspoon
    1/2 teaspoon pepper
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    Crushed red pepper
    2 green onions, sliced
    Squirt and zest of some lemon (not a lot)
    To the eggs I added a pinch of salt and dill

    I baked it on a cookie sheet vs 13×9 pan, which I think helped it to crisp up more.
    And before baking I drizzled 2 tsp melted butter on top of the whole thing

    Family thought it was very tasty and I will be making it again.
    Enjoy 😊

    The Giadzy Kitchen - Nov 16

    Love these additions! We’re working on updating the recipe so that there is a more consistent amount of zucchini for everyone (thus creating a more consistent flavor), but we’re so glad you made this recipe your own :)

  • Author's avatar image
    Holly - Sep 19
    ★★★★★
    ★★★★★

    I followed this recipe to the letter—-terrible! I was so excited too, couldn’t wait to make it. Won’t be trying anymore of her recipes, so far everyone has been a bust!! 👎👎👎
    And please don’t reply with something that implies I don’t know how to cook— trivial & insulting to you.

    The Giadzy Kitchen - Nov 16

    We are so sorry this one didn’t work out! We have no doubt that you’re a skilled cook and we apologize for the variable nature of this recipe. We take these reviews very seriously and we’re working on further cross-testing this recipe to ensure it turns out great for everyone!

  • Author's avatar image
    Anne - Sep 18
    ★★★★★
    ★★★★★

    Usually love recipes – gotta say, awful. Very crispy batter, no flavor, and need to triple zucchini. Squeezing water out great, but when cooking zucchini, quantity always reduces.

    The Giadzy Kitchen - Nov 16

    We’re so sorry this didn’t turn out as expected! We realize the amount of zucchini listed may have created variable results for this recipe, and are working on updating it to be as precise as possible!

  • Author's avatar image
    Michele - Sep 16
    ★★★★★
    ★★★★★

    Definitely not as good as Giada makes it look. I followed the directions to a T but feel like the dish was flavorless and dry. Next time I would add lemon juice, pepper and more salt to the batter and maybe not squeeze the zucchini as well as I did. Maybe no next time. I have found more flavorful ways of using zucchini.

    The Giadzy Kitchen - Nov 16

    We’re so sorry this didn’t turn out as expected! We realize the amount of zucchini listed may have created variable results for this recipe, and are working on updating it to be as precise as possible!

  • Author's avatar image
    Julie - Sep 14

    For some reason I ended up with much less batter than when Giada did it in her video the other day, and it was not as light and fluffy either. I also ended up with more zucchini, although I didn’t actually check that I had the prescribed 3.5 cups; I simply took the 2 large zucchini I had. Didn’t have enough parmesan so grated some mozzarella to make up for it.

    The Giadzy Kitchen - Nov 16

    We’re so sorry this didn’t turn out as expected! We realize the amount of zucchini listed may have created variable results for this recipe, and are working on updating it to be as precise as possible!

  • Author's avatar image
    The Giadzy Kitchen - Sep 12

    @Sylvia—we recommend using rice flour! You can sub AP flour, by the consistency won’t be quite as crispy!

  • Author's avatar image
    Sylvia - Sep 12

    Can you use all-purpose flour instead of rice flour?

Please sign in or create an account to review or comment on recipes.