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
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Zucchini Scarpaccia

Rated 5.0 stars by 1 users

Category

Side Dish

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Ingredients

  • 1 tablespoon olive oil, for preparing the pan

    • For The Zucchini:

  • 2 large zucchini, sliced into very thin ¼” rounds (roughly 3 1/2 packed cups)

  • 1 teaspoon salt

    • For The Scarpaccia:

  • 1/2 cup rice flour

  • 1 cup fine cornmeal/polenta

  • 1 1/2 cups Parmigiano cheese, grated
  • 1 teaspoon salt

  • 1 ½ teaspoons dried oregano, chopped

  • 1 teaspoon garlic powder

  • ¼ cup olive oil

  • 2 large eggs

  • Arugula and fresh lemon juice, for topping

Instructions

  1. Preheat the oven to 425 degrees F. Prepare a 9 x 13-inch 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 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, oregano and garlic powder 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. Alternatively, you can serve with marinara for dipping.

  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.
gluten free
nut free
vegetarian
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