The scent of zucchini and onions mingling in my grandmother’s kitchen is one of my earliest, most vivid food memories. Each summer, as the garden overflowed with green-speckled squash, she would gather armfuls of zucchini—still warm from the sun—and set about making her beloved Zucchini Scarpaccia. The name itself is playful, a nod to the “little slipper” of crisp batter, golden and inviting, that emerges from the oven. I remember watching her deft hands as she sliced the vegetables paper-thin, her stories swirling in the air alongside the aroma of grated Parmesan and oregano.
Scarpaccia is an Italian specialty from the coastal towns of Tuscany, where flavors are simple but never plain. The batter begins humbly, with a dusting of cornmeal and a shower of freshly grated cheese, ready to embrace the sweet, softened zucchini. It’s a dish born of necessity and abundance, best when the squash is at its peak and the kitchen windows are open to a summer breeze. As it bakes, the edges crisp into a lacy golden crown, while the center remains custardy and tender, studded with onion and flecks of green.
There’s a quiet magic in how the ingredients come together—salting the zucchini to draw out water, coaxing out their deepest flavor, and then folding them into a savory batter, heavy with the scent of garlic and olive oil. The finished Scarpaccia is more than just a side dish: it’s a memory, a celebration, and a testament to the humble beauty of a fresh-picked zucchini. Served warm, with a squeeze of lemon, it carries the brightness of an Italian afternoon and the comfort of family gathered around a well-loved table.
Creating an Unforgettable Zucchini Scarpaccia
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The Cast of Ingredients
- 2 medium zucchinis
- 1 medium onion, thinly sliced
- 1 teaspoon kosher salt
- 1 cup finely ground cornmeal
- 1 ¼ cups freshly grated Parmesan cheese
- ½ cup all-purpose flour
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- ¼ cup olive oil
- 2 large eggs
- Pinch of black pepper and salt
- Lemon wedges, to serve (optional)
The Method: Bringing It All Together
- Preheat your oven to 425°F (220°C). Line a 9×13-inch metal baking pan with parchment paper and lightly grease it with olive oil or nonstick spray. This ensures a crisp, golden crust.
- Slice the zucchinis thinly, using a mandoline or sharp knife. Toss them in a large bowl with the kosher salt and let sit for 15-20 minutes to draw out moisture. After resting, wrap the zucchini in a clean towel and squeeze out as much liquid as possible.
- In a separate large bowl, combine the cornmeal, Parmesan, flour, garlic powder, oregano, and a pinch of salt and black pepper. Mix thoroughly.
- Add the olive oil and eggs to the dry ingredients. Stir to form a thick, cohesive batter.
- Fold in the drained zucchini and sliced onion, ensuring all the vegetables are well coated in the batter.
- Pour the batter into your prepared pan, spreading it evenly to the edges. Press gently to compact. Bake for 40-45 minutes, or until the top is deeply golden and the edges are crisp.
- Remove from the oven and let rest for 5 minutes before slicing. Serve warm, with a wedge of fresh lemon if desired, and enjoy every tender-crisp bite.
How to Riff on the Flavors: Ingredient Variations
The beauty of Zucchini Scarpaccia is its adaptability. For a nuttier flavor, try swapping half the Parmesan for pecorino or Grana Padano. You can use yellow summer squash alongside or instead of zucchini for a sun-kissed hue and subtle sweetness. If cornmeal isn’t at hand, finely ground polenta is an excellent substitute. Feel free to stir in a handful of fresh herbs—chopped basil, parsley, or even chives lend a garden brightness. For a heartier, gluten-free version, swap the all-purpose flour for chickpea flour, which adds protein and a gentle earthiness.
Setting the Scene: Plating and Pairing Ideas
Elevate your Zucchini Scarpaccia by slicing it into elegant squares or slender wedges, arranging them on a rustic wooden board or a porcelain platter. A scatter of lemon zest on top adds color and zing. Pair with a crisp, minerally white wine—such as Vermentino or Pinot Grigio—to echo the dish’s summery spirit. This savory cake is lovely alongside a salad of arugula and cherry tomatoes, or as a starter for grilled fish or roast chicken. If serving at brunch, offer it beside soft scrambled eggs and a dish of marinated olives for a full Mediterranean tableau.
Preserving the Magic: How to Store Your Creation
If you’re lucky enough to have leftovers, Zucchini Scarpaccia keeps beautifully. Let it cool completely, then store the slices in an airtight container in the refrigerator for up to three days. To revive its crispiness, reheat in a 350°F (175°C) oven for 10-12 minutes—the edges will regain their golden crunch, and the interior will stay moist. Avoid microwaving, as this can soften the crust. Scarpaccia is also delightful served at room temperature, making it perfect for picnics or packed lunches.
Secrets to Elevating Your Zucchini Scarpaccia
Success lies in the details: salting and draining the zucchini ensures a tender, not soggy, result. Use the best Parmesan you can find and grate it fresh—it melts into the batter, lending depth and umami. Baking in a metal pan helps achieve that coveted crispy edge, while parchment paper ensures easy release. For extra crunch, drizzle a little olive oil over the batter before baking. And don’t rush the rest time after baking—a brief pause lets the flavors settle and makes for cleaner slices.
Celebrating the Seasons with Zucchini Scarpaccia
Though zucchini is at its prime in summer, Scarpaccia welcomes seasonal creativity. In early spring, add tender asparagus tips and a pinch of lemon zest. As autumn arrives, swap zucchini for thinly sliced butternut squash or sweet potato, using sage instead of oregano. For a wintery treat, mix in finely chopped kale or Swiss chard, and serve piping hot with an extra dusting of cheese. Each variation brings a new mood and flavor, keeping this rustic classic fresh year-round.
Your Frequent Questions
What type of wine pairs best with Zucchini Scarpaccia?
Zucchini Scarpaccia’s delicate, savory flavors pair beautifully with crisp, mineral-driven white wines. Look for an Italian Vermentino or a Pinot Grigio—both will echo the dish’s freshness and bring out the herbal, cheesy notes. If you prefer red, opt for a light, chillable style like a young Bardolino. Serve slightly chilled for a true taste of summer by the sea.
Where can I find high-quality Parmesan for the recipe?
For the richest flavor, seek out Parmigiano-Reggiano labeled DOP at a specialty cheese shop or well-stocked supermarket. Look for wedges cut from a large wheel, rather than pre-grated containers, as freshly grated cheese melts better and boasts a superior flavor. Many Italian delis will grate it to order, ensuring you get the freshest, most aromatic Parmesan possible.
What’s the secret to getting a perfect, golden-brown crust?
The key is twofold: use a metal baking pan to conduct heat quickly, and drizzle or brush a little extra olive oil over the top before baking. Lining the pan with parchment ensures easy removal. Bake until the edges are deep gold and crisp—don’t be afraid of good color! This ensures a shatteringly crisp bite every time.
Can I make Zucchini Scarpaccia gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free blend, or try chickpea flour for a slightly nutty flavor and higher protein content. Ensure your cornmeal is certified gluten-free as well. The result will be just as crisp and delicious, with the added bonus of being suitable for those with gluten sensitivities.
How do I choose the best zucchini for Scarpaccia?
Look for small to medium zucchinis with glossy, unblemished skin and a firm feel—they should feel heavy for their size. Smaller zucchinis are sweeter and have fewer seeds, which leads to a more tender bite in your final dish. If possible, use locally grown or farmers’ market zucchini for peak flavor and freshness.
Can I prepare Scarpaccia in advance?
Yes! You can assemble the batter and fold in the vegetables a few hours ahead of time, keeping it covered in the fridge. Simply pour into your prepared pan and bake when ready. Baked Scarpaccia also keeps well at room temperature for several hours, making it ideal for picnics and parties. Reheat gently to regain its crispness, or serve at room temp for a more rustic presentation.
Zucchini Scarpaccia
Equipment
- 9x13 inch metal baking pan
- Parchment paper
- sharp knife or mandoline
Ingredients
For the Vegetables:
- 2 medium zucchinis
- 1 medium onion thinly sliced
- 1 teaspoon kosher salt
For the Batter:
- 1 cup cornmeal finely ground
- 1 ¼ cups Parmesan cheese freshly grated
- ½ cup all-purpose flour
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- ¼ cup olive oil
- 2 large eggs
- 1 pinch black pepper
- 1 pinch salt
To Serve (optional):
- as needed lemon wedges
Instructions
- Begin by preheating your oven to 425°F (220°C). Prepare a 9x13 inch metal baking pan with parchment paper and lightly coat it with olive oil or a nonstick spray to ensure a crispy finish.
For the Vegetables:
- Slice the zucchinis into thin rounds using a sharp knife or mandoline. Toss them in a large bowl with kosher salt and allow them to rest for 15 to 20 minutes to remove excess moisture. After the resting period, wrap the zucchini slices in a clean towel and thoroughly squeeze out any liquid.
For the Batter:
- In a large mixing bowl, combine cornmeal, Parmesan cheese, all-purpose flour, garlic powder, oregano, along with a pinch each of salt and black pepper. Stir until well combined. Then, add in the olive oil and eggs, mixing until the batter thickens.
- Gently fold the drained zucchini slices and thinly sliced onion into the batter, ensuring everything is coated uniformly.
- Transfer the batter into the prepared baking pan and spread it out evenly, pressing down carefully to fill the pan. Bake for about 40 to 45 minutes, until the top is golden brown and crispy.
- Once baked, remove the scarpaccia from the oven and let it sit for approximately 5 minutes. This will allow for easier slicing while keeping it tender. Serve warm, with a squeeze of fresh lemon juice for a bright flavor if desired.
