Description
Italian Zucchini Scarpaccia is a simple and delightful plant-based dish featuring thinly sliced zucchini in a light, crispy batter infused with fresh herbs and garlic. Perfect for a quick, vibrant Mediterranean-inspired appetizer or meal, this recipe offers a fresh, wholesome taste with a golden, crunchy texture.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchini, thinly sliced
- 1 cup gluten-free flour blend
- 1 teaspoon natural baking powder
- 1 cup water
- 4 tablespoons natural olive oil, plus extra for cooking
- 2 cloves garlic (natural), minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the zucchini: Start by washing the zucchini thoroughly and slicing it into thin, even rounds. This ensures they cook quickly and evenly, achieving a tender texture in every bite.
- Make the batter: In a large mixing bowl, whisk together the gluten-free flour blend, natural baking powder, salt, and black pepper. Gradually add water and 4 tablespoons of natural olive oil, stirring until you obtain a smooth, slightly runny batter that will coat the zucchini well.
- Incorporate zucchini and herbs: Add the sliced zucchini, minced natural garlic, and fresh chopped rosemary and thyme to the batter. Mix gently to coat every piece evenly and distribute the herbs throughout the mixture, infusing it with flavor.
- Cook the scarpaccia: Heat a non-stick or lightly oiled skillet over medium heat. Pour the zucchini and batter mixture into the skillet, spreading it into a thin, even layer. Cook for about 5 to 7 minutes until the bottom turns golden and crispy.
- Flip and finish: Carefully flip the scarpaccia using a large spatula or place a plate on top of the skillet and invert it to turn over the scarpaccia. Slide it back into the pan and cook the other side for another 4 to 5 minutes until golden and cooked through.
Notes
- Ensure the batter is slightly runny but not watery for a crispy crust without sogginess.
- Slice zucchini thinly and uniformly for even cooking and ideal texture.
- Use fresh rosemary and thyme for vibrant, aromatic flavor.
- Avoid overcrowding the pan to allow the batter to spread and crisp properly.
- Serve immediately while hot or warm to enjoy the perfect crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat gently in a non-stick pan or oven to maintain crispness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- 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, gluten-free, appetizer, Mediterranean, crispy, quick recipe
