Description
Zucchini Scarpaccia is a rustic Tuscan favorite, perfect for summer dining!
Ingredients
Scale
- 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