Description
Italian Zucchini Scarpaccia is a savory baked zucchini cake combining fresh zucchini, rich olive oil, and creamy plant-based cheese for a simple, quick, and delicious dish. Perfect as a light lunch, appetizer, or side, it offers crispy edges with a soft, moist interior and a versatile flavor profile.
Ingredients
Scale
Vegetables
- 3 cups fresh zucchini, thinly sliced
Wet Ingredients
- 1/4 cup olive oil (natural), plus extra for greasing
- 1/4 cup water
- 1 cup plant-based cheese, shredded or crumbled
Dry Ingredients
- 3/4 cup flour (use gluten-free all-purpose blend for gluten-free option)
- 1 teaspoon garlic powder (natural)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon natural gelling agent
Herbs
- 2 tablespoons fresh parsley or basil, finely chopped
Instructions
- Prepare the Zucchini: Wash and thinly slice the zucchini, ideally using a mandoline for even slices. Salt the slices and let them sit for 10 minutes to drain excess moisture, then gently pat dry.
- Mix the Batter: In a large bowl, whisk together the flour, natural gelling agent, garlic powder, salt, and black pepper. Slowly add 1/4 cup olive oil (natural) and the water while stirring to create a smooth batter that is neither too thick nor watery.
- Add Cheese and Herbs: Fold in the plant-based cheese and finely chopped fresh herbs, blending them evenly into the batter for a savory and aromatic flavor.
- Combine Zucchini with Batter: Gently fold the drained zucchini slices into the batter, ensuring each piece is fully coated. This infuses the zucchini with flavor and promotes even baking.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Pour the mixture into a well-oiled baking dish and spread evenly. Bake for 30 to 35 minutes or until the top is golden and crisp, and a toothpick inserted comes out clean.
- Cool and Serve: Allow the scarpaccia to cool slightly to set before slicing into squares or wedges. Serve warm or at room temperature with a drizzle of olive oil (natural) and a sprinkle of fresh herbs.
Notes
- Drain Excess Moisture: Salt zucchini slices and let sit for 10 minutes to avoid sogginess.
- Use Quality Olive Oil (natural) for enhanced flavor and golden crust.
- Fold ingredients gently to maintain a light and fluffy texture.
- Use room temperature cheese and liquids for smooth blending.
- Check baking doneness at 30 minutes and adjust time based on your oven.
- Allow to cool slightly for cleaner slicing and firmer texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 140
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Zucchini Scarpaccia, Italian zucchini cake, baked zucchini, plant-based cheese recipe, gluten-free appetizer, savory baked cake
