Description
Italian Zucchini Scarpaccia is a light and flavorful plant-based dish featuring thinly sliced fresh zucchini immersed in a delicate batter of all-purpose flour, plant-based milk, and aromatic herbs, cooked to a golden crisp. Perfect as an appetizer, snack, or side, this versatile recipe captures the essence of Italian home cooking with fresh ingredients, simple preparation, and satisfying texture.
Ingredients
Scale
Core Ingredients
- 2 medium fresh zucchinis, washed and thinly sliced
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 2 tablespoons extra virgin olive oil, plus more for cooking and drizzling
- 1 teaspoon garlic powder (natural)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh herbs (such as rosemary or thyme), finely chopped
- 1 teaspoon natural gelling agent
Optional Variations
- 1/2 cup roasted cherry tomatoes
- 1/4 cup chopped olives
- 1/2 cup cooked chickpeas
- Substitute fresh herbs with basil or oregano
- Use 1 cup whole wheat flour instead of all-purpose flour
Instructions
- Prepare the zucchini: Wash and thinly slice the fresh zucchini. For best results, lightly salt the slices and let them sit for 15 minutes to drain excess moisture, then pat dry to avoid sogginess.
- Make the batter: In a large bowl, whisk together all-purpose flour, plant-based milk, garlic powder (natural), salt, black pepper, fresh herbs, and natural gelling agent until smooth and slightly runny, forming a cohesive batter.
- Combine zucchini with batter: Add the drained zucchini slices into the batter and gently toss to ensure each slice is well coated with the mixture, allowing flavors to meld.
- Cook the scarpaccia: Heat extra virgin olive oil in a non-stick pan over medium heat. Pour in the zucchini and batter mixture, spreading it evenly into a thin layer. Cook for 8 to 10 minutes on one side until golden brown and firm, then carefully flip to cook the other side until equally golden and crisp.
- Serve warm: Slide the cooked Italian Zucchini Scarpaccia onto a serving plate and drizzle with extra virgin olive oil. Enjoy it warm to experience its inviting aroma and delightful texture.
Notes
- Drain excess moisture from zucchini slices to prevent sogginess.
- Use a non-stick pan to make flipping easier and to avoid sticking.
- Spread batter thinly in the pan for even cooking and crispy edges.
- Flip gently using a wide spatula to keep the shape intact.
- Add fresh herbs right before cooking to maximize flavor infusion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (about 1/4 of recipe)
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Italian, zucchini, scarpaccia, plant-based, appetizer, snack, gluten free, easy recipe
