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Zucchini Scarpaccia

Delicious Zucchini Scarpaccia: Italian Comfort You’ll Love

Experience the delightful flavors of Zucchini Scarpaccia, a traditional Italian comfort food perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium Zucchini Can substitute with grated carrots or yellow squash.
  • 1 cup All-Purpose Flour Use gluten-free blend for a gluten-free version.
  • 2 large Eggs Use flaxseed egg for a vegan version.
  • 1 cup Ricotta Cheese Substitute with Greek yogurt or silken tofu.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
For Flavor
  • 2 cloves Garlic Minced, fresh is recommended.
  • 1 handful Fresh Mint Can use fresh basil or parsley as substitutes.
  • 1/2 cup Parmigiano-Reggiano Substitute with Pecorino Romano for sharper taste.
To Cook
  • 2 tablespoons Extra-Virgin Olive Oil Essential for pan-frying.
  • 1/4 cup Milk Loosen the batter consistency if needed.

Equipment

  • Cast-Iron Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Zucchini by washing, trimming, and grating them into a bowl. Sprinkle with salt and allow to rest for 10 minutes.
  2. Squeeze out the excess liquid using a clean kitchen towel.
  3. Mix the batter by whisking flour, eggs, ricotta, garlic, mint, and pepper in a separate bowl until just combined.
  4. Heat a cast-iron skillet over medium-high heat and add olive oil, preheating for about 2 minutes.
  5. Fry the zucchini scarpaccia by pouring in a ladleful of batter, cooking for 2-3 minutes per side until golden.
  6. Transfer cooked scarpaccia to a paper towel-lined platter and drizzle with olive oil and sprinkle with cheese.
  7. Serve warm or at room temperature as a main course or snack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Ensure to squeeze zucchini well to avoid sogginess. Start with a hot skillet for crispy crust.

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