Zucchini scarpaccia is currently taking TikTok, Snapchat, and Instagram by storm. Traditionally, scarpaccia was made by bakers at the end of the day, using the residual heat from the oven after it had been turned off.
The name « scarpaccia » translates to « shoe » in Italian (we might say « sole »), reflecting its simple, rustic origins. Like many peasant recipes, it’s a straightforward culinary principle: flour, parmesan, zucchini—spread it out and bake.
Everyone has their version, so here’s mine after several attempts.
Should you slice or grate the zucchini?
I prefer grating the zucchini, which helps to draw out the excess moisture. I save a few slices for decoration.
Pre-cooking or Draining?
The goal is to remove excess water from the zucchini. You have two options:
- Pre-cooking: if you’re using onions, you’ll need to sauté them. While you’re at it, cook the zucchini as well.
- Draining: lightly salt the grated zucchini and let it sit for about half an hour. This is my preferred method.
Which Flour to Use?
The flour’s role is to absorb the moisture that the zucchini will release during cooking and to add consistency.
- Wheat flour works perfectly for this, whether whole wheat or refined, depending on your preference.
- We used spelt flour, which has a lower glycemic index.
- You can also opt for buckwheat flour (gluten-free), which works well and adds a unique flavor.
- Chickpea flour is another excellent choice.
Customize It
Feel free to personalize your scarpaccia—the tradition is meant to evolve!
For the version we photographed, we added chunks of feta, which turned golden and delicious in the oven. It’s a fun fusion of Italian and Greek flavors, don’t you think?
Follow our iconoclastic lead and add whatever comes to mind. Some ideas?
- Anchovies
- Shrimp
- Bacon bits
- Salmon
- Cherry tomatoes
- Olives
- Sun-dried tomatoes
- Goat cheese, Roquefort, Camembert… the possibilities are endless!
The Recipe
Basic scarpaccia recipe
Equipment
- oven
- grater
Ingredients
- 2 medium zucchinis
- 2 eggs
- 60 g parmesan cheese
- 80 g flour
- feta cheese optional
- salt and pepper
- spices
Instructions
- Grate the zucchinis, reserving about ten thin slices for later. Lightly salt the grated zucchini and let it drain for about 30 minutes.
- Squeeze the zucchini between your hands to remove excess water. Keep the liquid; you might need it later.
- Mix the eggs, flour, and parmesan. Add salt.
- Adjust the batter consistency with some zucchini water until it resembles a thick pancake batter.
- Add your preferred spices and the grated zucchini. Mix well.
- Spread the mixture on baking paper to about a 2 cm thickness. Top with zucchini slices and some feta (optional).
- Bake at 200°C (390°F) for 30 to 45 minutes.
You can serve your scarpaccia as a starter or main course, or as an aperitif, cut into small squares.