If you’re looking for a dish that embodies the essence of summer, look no further than Zucchini Scarpaccia! This rustic Tuscan favorite is not just a treat for your taste buds; it’s simple to prepare and packed with delicious flavors that make it a perfect addition to any meal. With its golden, crispy exterior and tender, savory interior, this zucchini bake is a fantastic way to use fresh summer zucchini in an innovative way. In just a little over an hour, you can enjoy a dish that’s not only healthy but also satisfying and full of character.
Zucchini Scarpaccia is more than just a dish; it’s a celebration of seasonal vegetables, making it perfect for potlucks, family gatherings, or even a cozy dinner at home. The combination of grated zucchini, eggs, and Parmesan cheese creates a flavor profile that’s rich yet balanced. Add a hint of garlic and onions for depth, and you’ve got a dish that will impress both family and guests alike. Beyond the taste, preparing this recipe is a fun kitchen adventure that allows you to engage with the process of creating something special from scratch.
Why You’ll Love This Zucchini Scarpaccia
Here are just a few reasons why Zucchini Scarpaccia should be on your radar:
- Easy to Prepare: With simple ingredients and straightforward instructions, this dish is beginner-friendly.
- Healthy and Flavorful: Packed with zucchini and fresh ingredients, it’s a nutritious option for any meal.
- Versatile: Serve it hot as a main dish or at room temperature as a side dish; it suits all occasions!
- Great for Leftovers: Zucchini Scarpaccia holds up well in the fridge, making it perfect for meal prep throughout the week.
Preparation Phase & Tools to Use
Before diving into the actual cooking, setting up your kitchen is essential for success. To start, make sure you have a clean workspace and gather all your tools and ingredients. You will need:
- A grater or food processor for shredding the zucchini.
- A large mixing bowl for the batter.
- A whisk for blending wet ingredients.
- A smaller bowl for dry ingredients.
- A large skillet for sautéing.
- A 9×13-inch baking dish that you will grease before pouring in the batter.
After gathering your tools, prepare your workspace by cleaning and clearing counters. This will help keep the process organized and enjoyable. Don’t forget to preheat your oven to 375°F (190°C) to ensure it’s ready for your Scarpaccia when it’s time to bake!
Ingredients
For this Zucchini Scarpaccia that serves 6-8 people, you will need the following ingredients:
- 4 medium zucchinis, grated
- 1 cup all-purpose flour
- 3 large eggs
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp baking powder
- ¼ tsp black pepper
- ½ tsp salt (or to taste)
- 2 tbsp olive oil
- Fresh basil leaves, for garnish (optional)
Instructions
Step 1: Prepare the Zucchini
Begin by washing the zucchinis thoroughly under cold water. Next, grate them using a grater or food processor, ensuring they are shredded into fine pieces. Once grated, transfer the zucchini to a clean kitchen towel and firmly squeeze out excess moisture. This step is crucial as it prevents the Scarpaccia from becoming soggy during baking. Set the dried zucchini aside while you prepare the other ingredients.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until they’re soft and translucent. Once the onions are ready, add the minced garlic and continue to sauté for another minute until fragrant. Be cautious not to burn the garlic, as it can turn bitter. After the mixture is cooked, remove it from heat and allow it to cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, crack the three large eggs and pour in the milk. Whisk these ingredients together until you achieve a smooth consistency. Then, mix in your cooled onion and garlic mixture, ensuring it’s well combined. This helps evenly distribute the flavor throughout your Scarpaccia.
Step 4: Combine Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Mixing these dry ingredients separately allows for an even distribution of the leavening agent and spices. Gradually add this dry mix to the wet mixture, stirring gently. Be careful not to overmix; you just want everything to be combined.
Step 5: Incorporate Zucchini and Cheese
At this point, fold the grated zucchini and the grated Parmesan cheese into the batter. The zucchini will add moisture and flavor, while the cheese contributes to the delightful savory taste of the dish. Stir just until combined, ensuring you don’t break down the zucchini too much.
Step 6: Bake the Scarpaccia
Now it’s time to pour the batter into your greased baking dish, spreading it out evenly and smoothing the top with a spatula. Place it in the preheated oven and bake for 30 to 35 minutes. Keep a close eye on it; you’ll know the Scarpaccia is ready when it’s golden brown and set in the center. A toothpick inserted should come out clean.
Step 7: Cool and Serve
Once out of the oven, let the Scarpaccia cool for about 10 minutes before slicing it into squares. This cooling time helps the structure set, making it easier to cut without falling apart. If desired, garnish with fresh basil leaves before serving for an added touch of freshness.
Variations
Feel free to customize your Zucchini Scarpaccia with these variations:
- Protein: Add cooked, crumbled sausage, bacon bits, or diced ham for a heartier option.
- Vegetables: Incorporate other vegetables like grated carrots or diced bell peppers for additional flavors.
- Spices: Experiment with spices such as paprika, red pepper flakes, or Italian seasoning for a flavor boost.
Cooking Notes
- Store leftovers in an airtight container in the refrigerator; it can last up to 3 days.
- Reheat in the oven for the best texture; microwaving may make it soggy.
Serving Suggestions
- Pair it with a light salad for a refreshing meal.
- Serve alongside grilled chicken or fish to enhance the dinner experience.
Tips
- Make sure to remove as much moisture from the zucchini as possible; this ensures a firmer bake.
- Feel free to adjust the seasoning; taste the batter before baking to see if you need more salt or pepper.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 180 per serving
- Protein: 8g
- Sodium: 350mg
FAQs
Can I use other types of cheese?
Absolutely! Feel free to experiment with cheeses like mozzarella, feta, or even goat cheese to change the flavor profile.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend, but be sure to add a bit more baking powder.
How can I store leftovers?
Store the leftovers in an airtight container in the fridge for up to 3 days, reheating as desired.
Can I freeze Zucchini Scarpaccia?
Yes! This dish can be frozen; wrap it tightly in plastic wrap and then foil. Reheat in the oven directly from frozen.
Conclusion
Zucchini Scarpaccia is not just a dish; it’s a snapshot of Tuscan culinary traditions brought right to your kitchen. With its beautiful golden crust and satisfying, savory flavor, it’s a fantastic way to celebrate summer’s bounty in a simple yet delicious manner. Whether served as a comforting centerpiece or a tasty side, this zucchini bake invites warm conversations and delighted smiles. We encourage you to give this recipe a try and share your thoughts, comments, or even variations you’ve explored. Happy cooking!
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Delicious Zucchini Scarpaccia for Summer Dining
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
Zucchini Scarpaccia is a rustic Tuscan favorite, perfect for summer dining!
Ingredients
- 4 medium zucchinis, grated
- 1 cup all-purpose flour
- 3 large eggs
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp baking powder
- ¼ tsp black pepper
- ½ tsp salt (or to taste)
- 2 tbsp olive oil
- Fresh basil leaves, for garnish (optional)
Instructions
- Begin by washing the zucchinis thoroughly under cold water. Next, grate them using a grater or food processor, ensuring they are shredded into fine pieces. Once grated, transfer the zucchini to a clean kitchen towel and firmly squeeze out excess moisture.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until they’re soft and translucent. Once the onions are ready, add the minced garlic and continue to sauté for another minute until fragrant.
- In a large mixing bowl, crack the three large eggs and pour in the milk. Whisk these ingredients together until you achieve a smooth consistency. Then, mix in your cooled onion and garlic mixture.
- In a separate bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually add this dry mix to the wet mixture, stirring gently.
- Fold the grated zucchini and the grated Parmesan cheese into the batter. Stir just until combined.
- Pour the batter into your greased baking dish, spreading it out evenly. Place it in the preheated oven and bake for 30 to 35 minutes.
- Once out of the oven, let the Scarpaccia cool for about 10 minutes before slicing it into squares. Garnish with fresh basil leaves if desired.
Notes
Store leftovers in an airtight container in the refrigerator; it can last up to 3 days. Reheat in the oven for the best texture; microwaving may make it soggy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
Nutrition
- Calories: 180 kcal
- Sodium: 350 mg
- Protein: 8 g