A thin, crispy zucchini pancake or flatbread seasoned with herbs and olive oil — rustic and delicious!
Origin Zucchini Scarpaccia
Scarpaccia is a traditional Tuscan dish that highlights fresh, seasonal vegetables baked into a savory pancake. Zucchini Scarpaccia is especially popular in spring and summer when zucchinis are abundant.
Why You’ll Love This Recipe
It’s easy to make with simple ingredients, low in calories, and packed with fresh flavors. Perfect for a light lunch, snack, or as a side dish.
Also Read : Mixed Vegetable Curry
Zucchini Scarpaccia
4
servings30
minutes40
minutes137
kcalIngredients
3 medium zucchinis, thinly sliced or grated
1 cup all-purpose flour
1 cup water
2 tbsp olive oil (plus extra for drizzling)
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried oregano or fresh herbs (like thyme or rosemary)
Optional: grated Parmesan or Pecorino cheese for topping
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle with olive oil.
- In a bowl, whisk together flour, water, olive oil, garlic, salt, pepper, and herbs until smooth.
- Add sliced or grated zucchini to the batter and stir to coat evenly.
- Pour the mixture onto the prepared baking sheet, spreading it out thinly and evenly.
- Drizzle a little more olive oil on top.
- Bake for 25–30 minutes until the edges are golden and crisp.
- Remove from oven, let cool slightly, and cut into squares or wedges. Sprinkle with grated cheese if using.
- Serve warm or at room temperature.
Notes
- For a gluten-free version, substitute all-purpose flour with chickpea flour or a gluten-free blend.
- You can add thin slices of onion or bell pepper for extra flavor.
- Scarpaccia is great with a side salad or as a light snack with a cup of tea.
