Crispy Zucchini Scarpaccia – If you’ve never tried Crispy Zucchini Scarpaccia. You’re in for a treat! This savory Italian-inspired dish. Combines tender zucchini, red onions, and fresh herbs. And a crunchy cornmeal crust. With grated parmesan. And a sprinkle of paprika. This simple yet delicious recipe. Offers the perfect mix of textures. And flavors. Ready in under an hour. This recipe is a delightful way. To use up extra zucchini. While delivering a crispy, golden bite. In every slice.
The first time I made this Crispy Zucchini Scarpaccia. It was a spontaneous experiment. To use up some zucchini from our garden. My husband was skeptical at first (he’s more of a “traditional pizza” guy). But as soon as it came out of the oven. Golden and crispy with melted parmesan. He was intrigued. Our child, who usually avoids veggies. Took one bite. And immediately asked for another slice. Now, it’s a regular in our house. Especially during zucchini season! It’s become the perfect dish. For when we want something. A little different, light. And packed with flavor.
What makes this Crispy Zucchini Scarpaccia truly stands out?
This Crispy Zucchini Scarpaccia stands out. For its beautiful balance of textures—soft, savory zucchini. Paired with a crispy cornmeal crust. And parmesan topping. It’s the perfect blend of light and crunchy. With a subtle burst of fresh herbs. What makes it even more special? Is its versatility: you can serve it as a snack, or side dish. Or even as a light main course. With only a handful of simple ingredients. This dish is quick to prepare. But offers complex. And satisfying flavors.
What You Need To Make This Crispy Zucchini Scarpaccia Recipe?
Zucchini: This humble vegetable. Is the heart of the dish. Bringing both a subtle sweetness and moisture. That balances out the crispiness of the scarpaccia. I love using fresh garden zucchini. When they’re in season—thinly slicing them. Ensures they cook evenly. And get just the right amount of golden edges. If you’ve got zucchini overload. From your summer garden. This is a great way. To use them up!
Red Onion: Red onion adds that sweet, slightly sharp flavor. That really complements the zucchini. When sautéed, it softens beautifully. And enhances the depth of the dish. Plus, it adds a lovely pop of color. Against the golden crust. If you’re not a fan of red onion, a sweet yellow onion would work too. But trust me. The red onion gives it a unique edge.
Flour & Cornmeal: This combo is what gives the scarpaccia its perfect texture. The flour creates structure. While the cornmeal gives it that rustic, crispy finish. That’s hard to resist. The cornmeal also gives a slightly nutty flavor. And an extra crunch. That really makes this dish stand out.
Parmesan Cheese: What’s a savory dish? Without a little cheese? The parmesan adds a sharp, salty richness. And crisps up beautifully. In the oven. If you’re a cheese lover like me. You’ll be tempted to sprinkle a little extra on top! You could even try experimenting. With other cheeses like pecorino. For a different twist.
Basil & Oregano: Fresh basil adds a refreshing, bright flavor. That cuts through the richness of the cheese. And cornmeal. The dried oregano. Brings that familiar earthy warmth. We love in Mediterranean dishes. I like to use a generous amount of basil. And even sprinkle some fresh leaves on top before serving. For that herbaceous kick.
Garlic: Let’s be honest—garlic makes everything better. Minced garlic in the batter. Gives the whole dish. A subtle aromatic heat. That you can’t resist. It’s not overpowering. But just enough. To make every bite. A little more interesting.
Steps To Make Crispy Zucchini Scarpaccia:
Step 1: Preheat your oven to 350°F. Line a metal baking sheet. With parchment paper. And lightly grease it. With a spray. Or a little olive oil. Set aside.
Step 2: In a large skillet. Heat 1-2 teaspoons of olive oil. Over medium heat. Add your sliced zucchini. And red onion. And sauté until they’re tender. Which should take around 6-7 minutes. Season with a pinch of salt. And pepper. As they cook.
Step 3: In a mixing bowl. Whisk together the flour, cornmeal, paprika, and oregano. Once combined. Stir in the fresh basil, minced garlic, water, and eggs. And the remaining olive oil.
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Step 4: Fold in the sautéed zucchini. And onions. Into the mixture. Making sure everything. Is well incorporated.
Step 5: Spread the zucchini mixture. Onto your prepared baking sheet. In a thin, even layer. Sprinkle the top. With grated parmesan cheese. And an extra 2 tablespoons of cornmeal. For that signature crispiness.
Step 6: Bake for about 40 minutes. Or until the scarpaccia is golden. And crispy. Around the edges.
Step 7: Let it cool. For 5-10 minutes after baking. Slice into squares. And garnish. With more fresh basil before serving. Enjoy the crispy goodness!
Tip:
For a super crispy scarpaccia. The key is in how you spread the mixture. On the baking sheet. Make sure the layer is thin and even. Pressing it down gently. To maximize surface contact. The thinner the layer. The crispier it’ll get! Don’t skip the extra cornmeal sprinkled on top—it creates that irresistible crunch when baked. Also, if you’re in the mood. For an extra pop of flavor. Try adding a touch of lemon zest. To the batter. For a bright, citrusy lift. That complements the zucchini beautifully.
Frequently Asked Questions:
Can I make this recipe gluten-free?
Yes. You can substitute the all-purpose flour. With a gluten-free flour blend. That’s meant for baking. Just make sure it contains xanthan gum. Or another binding agent. For the right texture.
How do I store leftovers?
Keep the scarpaccia in an airtight container. In the fridge for up to 3 days. You can reheat it in the oven. To regain its crispy texture.
Can I add other vegetables?
Absolutely! You can experiment. With thinly sliced bell peppers or even mushrooms. Just be mindful not to overload the mixture. So it stays crispy.
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Planning to try this recipe soon? Pin it for a quick find later!
Crispy Zucchini Scarpaccia
Ingredients
- 2-3 medium zucchini thinly sliced
- 1/2 red onion thinly sliced
- 1 c all-purpose flour
- 1/3 c cornmeal
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 c fresh basil chopped
- 2 cloves garlic minced
- 1/2 c water
- 2 large eggs
- 1/4 c olive oil divided
- 1 c grated parmesan cheese
- 2 tbsp cornmeal
- Extra basil for garnish
Instructions
- Preheat the oven to 350°F. Line a metal baking sheet. With parchment paper. And lightly grease it. With cooking spray. Set aside.
- In a large skillet. Heat 1-2 teaspoons of olive oil. Over medium heat. Sauté the sliced zucchini. And red onion. For about 6-7 minutes. Until they soften. Season with salt. And pepper.
- In a mixing bowl. Whisk together the flour, and cornmeal. paprikaa, and oregano. Stir in the chopped basil, minced garlic, water, and eggs. And the remaining olive oil.
- Gently fold the cooked zucchini. And onions. Into the batter. Until fully combined.
- Spread the mixture evenly. Onto the prepared baking sheet. In a thin layer. Sprinkle the top. With grated parmesan. And the additional cornmeal.
- Bake for 40 minutes. Or until the top. Turns golden. And crispy.
- Allow the scarpaccia to cool. For 5-10 minutes before slicing. Garnish with fresh basil. And enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
