Zucchini Scarpaccia
Zucchini Scarpaccia
Ingredients
For the Pan
- 1 tablespoon olive oil
For the Zucchini
- 2 zucchini, large, sliced into very thin 1/4 inch rounds
- 1 teaspoon salt
For the Scarpaccia Mixture
- 1/2 cup rice flour, or all-purpose flour
- 1 cup fine cornmeal, or polenta
- 1 1/2 cups Parmesan cheese, grated
- 1 teaspoon salt
- 1 1/2 teaspoons dried oregano, chopped
- 1 teaspoon garlic powder
- 1/4 cup olive oil
- as needed fresh basil, chopped, optional
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425
- 2
Place the thinly sliced zucchini rounds in a large bowl. Sprinkle with 1 teaspoon of salt and toss to combine. Let the zucchini sit for 15 minutes to draw out excess moisture.
⏱️ 15 min
- 3
After 15 minutes, thoroughly drain the zucchini. Using your hands, firmly squeeze out as much water as possible from the zucchini. This step is crucial for achieving a crispy scarpaccia.
⏱️ 5 min
- 4
In a separate large bowl, combine the rice flour (or all-purpose flour), fine cornmeal (or polenta), grated Parmesan cheese, 1 teaspoon of salt, dried oregano, and garlic powder. Whisk to combine the dry ingredients.
⏱️ 3 min
- 5
Pour 1/4 cup of olive oil into the dry mixture and stir until well combined. If using, add the chopped fresh basil at this stage.
⏱️ 2 min
- 6
Add the well-drained and squeezed zucchini to the scarpaccia mixture. Mix thoroughly until all the zucchini rounds are evenly coated with the flour and cheese mixture.
⏱️ 5 min
- 7
Grease a baking pan (approximately 9x13 inches or similar) with 1 tablespoon of olive oil, ensuring the entire bottom and sides are coated.
⏱️ 1 min
- 8
Spread the zucchini mixture evenly into the prepared baking pan, creating a single layer. Press down lightly to ensure it's compact.
⏱️ 1 min
- 9
Bake in the preheated oven for approximately 45 minutes, or until the scarpaccia is golden brown and crispy around the edges. The exact baking time may vary depending on your oven.
⏱️ 45 min•🌡️ 425
- 10
Remove from the oven and let cool slightly before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Scarpaccia
For the Pan
- 1 tablespoon olive oil
For the Zucchini
- 2 zucchini, large, sliced into very thin 1/4 inch rounds
- 1 teaspoon salt
For the Scarpaccia Mixture
- 1/2 cup rice flour, or all-purpose flour
- 1 cup fine cornmeal, or polenta
- 1 1/2 cups Parmesan cheese, grated
- 1 teaspoon salt
- 1 1/2 teaspoons dried oregano, chopped
- 1 teaspoon garlic powder
- 1/4 cup olive oil
- as needed fresh basil, chopped, optional
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425 - 2
Place the thinly sliced zucchini rounds in a large bowl. Sprinkle with 1 teaspoon of salt and toss to combine. Let the zucchini sit for 15 minutes to draw out excess moisture.
⏱️ 15 min - 3
After 15 minutes, thoroughly drain the zucchini. Using your hands, firmly squeeze out as much water as possible from the zucchini. This step is crucial for achieving a crispy scarpaccia.
⏱️ 5 min - 4
In a separate large bowl, combine the rice flour (or all-purpose flour), fine cornmeal (or polenta), grated Parmesan cheese, 1 teaspoon of salt, dried oregano, and garlic powder. Whisk to combine the dry ingredients.
⏱️ 3 min - 5
Pour 1/4 cup of olive oil into the dry mixture and stir until well combined. If using, add the chopped fresh basil at this stage.
⏱️ 2 min - 6
Add the well-drained and squeezed zucchini to the scarpaccia mixture. Mix thoroughly until all the zucchini rounds are evenly coated with the flour and cheese mixture.
⏱️ 5 min - 7
Grease a baking pan (approximately 9x13 inches or similar) with 1 tablespoon of olive oil, ensuring the entire bottom and sides are coated.
⏱️ 1 min - 8
Spread the zucchini mixture evenly into the prepared baking pan, creating a single layer. Press down lightly to ensure it's compact.
⏱️ 1 min - 9
Bake in the preheated oven for approximately 45 minutes, or until the scarpaccia is golden brown and crispy around the edges. The exact baking time may vary depending on your oven.
⏱️ 45 min•🌡️ 425 - 10
Remove from the oven and let cool slightly before slicing and serving.
⏱️ 5 min