Description
A savory and comfort-filled Italian dish made with zucchini, herbs, and cheese, showcasing a moist interior and a crispy golden crust. Perfect as an appetizer, side dish, or light main course.
Ingredients
Scale
- 1 pound zucchini, thinly sliced
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1/4 cup olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup pine nuts (optional)
- 1 clove garlic, minced
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan with olive oil or line it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Stir well.
- In another bowl, beat the two large eggs. Add the whole milk and olive oil, whisking until creamy.
- Pour the wet ingredients into the dry mixture, stirring until just combined.
- Gently fold in the zucchini, garlic, Parmesan cheese, and thyme. Add pine nuts if using.
- Pour the batter into the prepared baking dish and drizzle olive oil on top.
- Bake for 35-40 minutes, until golden brown and crispy on top.
- Remove from the oven, let cool slightly, then cut into squares and serve warm.
Notes
Allow sliced zucchini to drain for 30 minutes for a more pronounced flavor. You can experiment with different herbs and cheeses.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Zucchini, Scarpaccia, Italian, Vegetarian, Baking, Comfort Food