Zucchini Scarpaccia is a rustic Tuscan-style zucchini cake, perfect for showcasing fresh summer zucchini in a simple yet flavorful way. Giada De Laurentiis’s take on this traditional dish balances tender zucchini, crispy edges, and a savory batter, making it a delightful appetizer or light meal that’s both easy and impressive.
Ingredients
- 2 medium zucchini (about 1 pound), thinly sliced
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup extra-virgin olive oil, plus more for greasing
- 1/2 cup whole milk
- 2 garlic cloves, minced
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized oven-safe pan with olive oil.
- Thinly slice the zucchini using a sharp knife or mandoline for even slices. Place the zucchini slices in a large colander and sprinkle with a pinch of salt. Let them sit for 10-15 minutes to draw out excess moisture. Afterward, gently squeeze the zucchini to remove as much liquid as possible. This step prevents a soggy scarpaccia.
- In a large mixing bowl, whisk together the eggs, olive oil, and milk until smooth and combined.
- In another bowl, sift together the flour, baking powder, salt, black pepper, and red pepper flakes if using.
- Gradually fold the dry ingredients into the wet mixture until you have a smooth batter with no lumps.
- Add the minced garlic, grated Parmesan, and the squeezed zucchini slices to the batter. Fold gently to combine everything evenly.
- Pour the batter evenly into the prepared baking dish, spreading it out with a spatula to create an even layer.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scarpaccia cool for about 10 minutes before slicing. Garnish with fresh basil or parsley before serving.
Tips
- Moisture control: Removing excess water from zucchini is crucial to avoid a watery bake. Salting and resting the slices then pressing out liquid makes a big difference.
- Flour alternatives: You can substitute all-purpose flour with a 1:1 gluten-free baking blend if needed, but texture may vary slightly.
- Cheese options: Parmesan adds nuttiness, but Pecorino Romano or Asiago work well too for a sharper flavor.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Serving Suggestions
Zucchini Scarpaccia shines as a warm appetizer or a light vegetarian main dish. Serve it alongside a fresh green salad dressed with lemon vinaigrette or a simple tomato and mozzarella salad for a complete summer meal. It also pairs wonderfully with grilled chicken or fish for a heartier option. For a casual snack, cut it into squares and serve at room temperature with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.
Variations
Feel free to customize this recipe to suit your taste or what you have on hand. Adding fresh herbs like thyme, rosemary, or oregano into the batter can elevate the flavor. You can also mix in other summer vegetables such as thinly sliced yellow squash, bell peppers, or cherry tomatoes for added color and taste. For a vegan version, replace the eggs with a flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) and use a plant-based milk and vegan cheese alternative.
Storage and Reheating
Store any leftover zucchini scarpaccia in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the scarpaccia for 10-12 minutes uncovered to bring back its crisp edges. Avoid microwaving, as this can make it soggy. You can also eat it cold or at room temperature, which makes it a great make-ahead dish for picnics or lunches.
Frequently Asked Questions
Can I make zucchini scarpaccia ahead of time?
Yes, zucchini scarpaccia can be prepared a day in advance and stored in the refrigerator. Bake it fresh or fully assemble the batter and zucchini, refrigerate, and bake within 24 hours for best texture.
What is the texture of zucchini scarpaccia supposed to be?
It should have a soft, moist interior with slightly crispy and golden edges. The batter creates a light, almost pancake-like cake that holds the zucchini together without being dense or heavy.
Can I freeze zucchini scarpaccia?
While you can freeze it, the texture may change after thawing. If you choose to freeze, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Is this recipe gluten-free?
As written, it contains all-purpose flour, which has gluten. To make it gluten-free, substitute with a gluten-free flour blend designed for baking, but note that texture might vary slightly.
Can I use other types of squash?
Absolutely. Yellow squash or pattypan squash are excellent substitutes or additions, providing a subtle variation in flavor and color without altering the overall outcome.
What can I serve with zucchini scarpaccia for a complete meal?
Pair it with a crisp green salad, perhaps with arugula or mixed greens tossed in a light lemon vinaigrette. For protein, grilled chicken, fish, or a bean salad complement the dish nicely. It can also be served alongside a bowl of minestrone soup for a comforting Italian-inspired meal.
Giada’s zucchini scarpaccia is a versatile, easy-to-make dish that celebrates fresh summer vegetables with minimal fuss. Whether served warm or at room temperature, it’s a crowd-pleaser that fits effortlessly into weeknight dinners or elegant entertaining.
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