Description
Italian Zucchini Scarpaccia is a simple and vibrant Tuscan dish that transforms thinly sliced zucchini into a golden, crispy baked pancake infused with fresh herbs and topped with melty plant-based cheese. This light and satisfying recipe is easy to prepare, perfect as an appetizer, side dish, or light meal, and offers a healthy twist with wholesome, plant-based ingredients.
Ingredients
Scale
Main Ingredients
- 2 cups thinly sliced zucchini (about 2 medium zucchinis)
- 1 cup all-purpose flour (or chickpea flour for gluten-free)
- 1 cup water
- 2 tsp natural gelling agent
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp fresh herbs (rosemary, thyme, or parsley), chopped
- 1/2 cup plant-based cheese (plant-based), shredded or sliced
- 3 tbsp olive oil, plus extra for greasing and drizzling
Instructions
- Prepare the Zucchini: Wash the zucchini thoroughly and slice them very thinly using a sharp knife or mandoline. Thin slices ensure quick and even cooking, resulting in a crispy edge with a tender interior.
- Make the Batter: In a bowl, whisk together the flour, natural gelling agent, baking powder, salt, and pepper. Slowly add the water and apple cider vinegar (natural) while stirring continuously until the mixture forms a smooth, slightly thick batter capable of coating the zucchini slices evenly.
- Combine Ingredients: Gently fold the sliced zucchini, fresh herbs, vegetarian Worcestershire sauce (natural), and olive oil into the batter, ensuring all zucchini slices are well-coated without breaking them.
- Bake the Scarpaccia: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper. Pour the batter and zucchini mixture into the prepared dish and spread it evenly. Sprinkle the plant-based cheese (plant-based) on top, drizzle a bit more olive oil, and bake for 25-30 minutes until the edges turn golden and crisp.
- Cool and Serve: Allow the scarpaccia to cool for a few minutes before slicing into squares or wedges. This resting period helps it set for easier serving and enhances flavor melding.
Notes
- Thin Is Best: Slice the zucchini about 1/8 inch thick or thinner for best texture.
- Don’t Skimp on Oil: Olive oil is key for a crispy crust and rich flavor.
- Mix Gently: Fold ingredients carefully to avoid breaking zucchini slices.
- Use Fresh Herbs: Fresh herbs provide a brighter, more aromatic flavor than dried.
- Watch Baking Time: Keep an eye on the oven to prevent over-browning while ensuring thorough bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Italian Zucchini Scarpaccia, Zucchini pancake, plant-based cheese, baked zucchini, Italian appetizer, gluten-free zucchini dish, zucchini recipe, vegan zucchini dish
