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Zucchini Scarpaccia is a delightful Italian dish that showcases the beauty of zucchini in a savory, baked form. Originating from the coastal regions of Italy, particularly Tuscany, this traditional zucchini cake has found its way into the hearts and homes of many, thanks to its simple yet flavorful profile. Scarpaccia is more than just a dish; it embodies the Italian culinary philosophy of using fresh, seasonal ingredients to create hearty meals that nourish both body and soul.

Zucchini Scarpaccia

Discover the delightful world of Zucchini Scarpaccia, a traditional Italian dish that transforms zucchini into a savory baked cake. This rustic recipe is not just about flavor; it's a celebration of fresh, seasonal ingredients that nourish the body and soul. Perfect as a main dish, side, or snack, Scarpaccia showcases the versatility of zucchini while offering numerous health benefits. Dive into this recipe and explore the rich culinary heritage of Italy!
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Ingredients
  

2 medium zucchinis, grated

1 small onion, finely chopped

3 large eggs

1 cup all-purpose flour

1 cup milk (or plant-based alternative)

1 cup grated Parmesan cheese

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh basil, chopped (optional)

Olive oil for greasing the baking dish

Extra Parmesan for topping

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish with olive oil.

    Sauté the Onion: In a skillet over medium heat, add a splash of olive oil and sauté the finely chopped onion until it becomes translucent, about 3-4 minutes. Remove from heat and let it cool slightly.

      Prepare the Zucchini: In a large mixing bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture. Afterward, use a clean kitchen towel to squeeze out any additional water from the zucchini.

        Mix Ingredients: In a large bowl, beat the eggs. Add in the milk, sautéed onions, grated Parmesan, and chopped basil (if using) to the eggs. Stir until well combined.

          Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, salt, and black pepper.

            Combine Wet and Dry Mixtures: Gradually fold the flour mixture into the wet mixture, ensuring there are no lumps. Then gently fold in the grated zucchini until everything is evenly mixed.

              Bake: Pour the mixture into the prepared baking dish and smooth out the top. Sprinkle extra Parmesan on top for a delicious crust. Bake in the preheated oven for about 35-40 minutes, or until the center is set and the top is golden brown.

                Cool and Serve: Remove from the oven and let it cool for about 10 minutes. Cut into squares and serve warm or at room temperature. It can be enjoyed as an appetizer, side dish, or a light main course.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings