Use What You Have
Zucchini Scarpaccia Recipe
Ingredients
- 1/4 cup olive oil, divided
- 2 medium zucchinis, thinly sliced with a mandolin
- 2/3 cup thinly sliced sweet onion
- 1 1/8 teaspoons salt, divided
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 cup water
- 2 large eggs
- 1/4 cup chopped fresh basil, plus more for garnish
- 2 cloves garlic, minced
- 2/3 cup freshly grated Parmesan cheese
- 2 tablespoons cornmeal
- 1/2 cup marinara sauce, warmed, for serving
Directions
Step 1: Gather all ingredients and ensure that everything is ready for use. Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil. Set aside.
Step 2: In a large bowl, combine the zucchini and onion slices. Sprinkle them with 1 teaspoon of salt and toss to coat evenly. Allow the vegetable mixture to sit in a colander for about 15 minutes to drain any excess moisture. Afterward, pat the zucchini slices dry with paper towels and wipe out the bowl with a clean paper towel.
Step 3: In the same large bowl, whisk together the flour, 1/3 cup cornmeal, paprika, oregano, and the remaining 1/8 teaspoon of salt. Add water, eggs, chopped basil, minced garlic, and the remaining 3 tablespoons of olive oil. Whisk until fully combined.
Step 4: Gently fold the zucchini and onion mixture into the batter until everything is well incorporated.
Step 5: Transfer the mixture onto the prepared baking sheet, spreading it into an even layer. Sprinkle the top with Parmesan cheese and 2 tablespoons of cornmeal.
Step 6: Bake for approximately 40 minutes, or until golden brown and crispy. After baking, allow it to cool for 5 minutes.
Step 7: Slice the dish into individual servings and garnish with additional fresh basil. Serve with warm marinara sauce on the side.
Nutrition Facts (per serving):
- Calories: 137
- Total Fat: 7g (9% Daily Value)
- Saturated Fat: 2g (9% Daily Value)
- Cholesterol: 36mg (12% Daily Value)
- Sodium: 362mg (16% Daily Value)
- Total Carbohydrate: 13g (5% Daily Value)
- Dietary Fiber: 1g (4% Daily Value)
- Total Sugars: 2g
- Protein: 5g (9% Daily Value)
- Vitamin C: 5mg (6% Daily Value)
- Calcium: 69mg (5% Daily Value)
- Iron: 1mg (6% Daily Value)
- Potassium: 181mg (4% Daily Value)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.
The Story Behind Zucchini Scarpaccia
Zucchini Scarpaccia is a traditional Italian dish with roots in Tuscany, where simple, fresh ingredients define regional cuisine. The word scarpaccia loosely translates to slippery or messy, referring to the rustic batter in which thinly sliced zucchini is coated and baked. Originally, it was a humble peasant dish, created to make the most of seasonal vegetables and pantry staples like flour, eggs, and cornmeal. Over the centuries, it evolved into a beloved appetizer and light main course, celebrated for its crispy edges and tender center.
Regional Variations and Characteristics
While the classic version hails from Tuscany, regional variations exist throughout Italy. In Umbria and Lazio, some recipes incorporate ricotta or pecorino cheese, adding a creamy texture. Ligurian adaptations often include fresh herbs such as rosemary or thyme to complement the olive oil base. Despite minor differences, the core idea remains the same: thinly sliced zucchini baked in a savory, slightly crispy batter that highlights the vegetable's natural flavor.
What Makes It Unique
Zucchini Scarpaccia differs from similar dishes like zucchini fritters or pancakes primarily in texture and cooking method. Unlike fritters, which are pan-fried, scarpaccia is baked, resulting in a lighter, less oily dish. The use of a thin batter enriched with eggs and cornmeal ensures a delicate, crisp finish without overwhelming the zucchini's subtle taste. The inclusion of Parmesan and fresh basil elevates it above simpler vegetable bakes, giving it a distinctive Italian character.
Where Its Typically Served
In Italy, Zucchini Scarpaccia is often served as an antipasto, paired with fresh bread and a drizzle of high-quality olive oil. It also works beautifully as a side dish for grilled meats or fish. Modern Italian trattorias may offer it as a vegetarian main course, while home cooks serve it as part of a multi-course meal. Warm or at room temperature, it is ideal for both casual family dinners and festive gatherings.
Interesting Facts
- The dishs name, scarpaccia, humorously references its slightly messy appearance before baking.
- It is sometimes considered a Tuscan comfort food because it originated as a way to stretch inexpensive ingredients into a satisfying dish.
- Though zucchini is now widely available year-round, traditional recipes emphasize seasonal freshness for optimal flavor.
- Some Italian cooks add a pinch of nutmeg or a splash of white wine to the batter for subtle aromatic notes.
- Its versatility has made it a popular choice in vegetarian cuisine worldwide, especially as a gluten-free variation using almond or chickpea flour.
FAQ about Zucchini Scarpaccia Recipe
Comments
Rebecca Lewis
08/09/2023 05:51:04 AM
I really enjoyed this recipe, but I ran out of fresh basil. Next time, I'll make sure to use all fresh ingredients and cook it for just under 40 minutes.
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