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Zucchini Scarpaccia

Zucchini Scarpaccia

Cost $12, save $15

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $12

INGREDIENTS

  • Oil and Seasonings

    • 1/4 cup olive oil, divided
    • 🧂 1 1/8 teaspoons salt, divided
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried oregano

  • Vegetables

    • 2 medium zucchinis
    • 🧅 2/3 cup sweet onion
    • 2 cloves garlic, minced

  • Dry Ingredients

    • 1 cup all-purpose flour
    • 1/3 cup cornmeal
    • 2 tablespoons cornmeal

  • Wet Ingredients

    • 1/2 cup water
    • 🥚 2 large eggs
    • 1/4 cup chopped fresh basil
    • 2/3 cup grated Parmesan cheese
    • 1/2 cup marinara sauce, warmed for serving

STEPS

1

Combine zucchini and onion slices in a large bowl. Sprinkle with 1 teaspoon salt and toss to coat evenly. Transfer vegetable mixture to a colander and let it stand in the sink to remove excess moisture, about 15 minutes. Thoroughly pat zucchini dry with paper towels. Wipe out bowl with paper towels.

2

Meanwhile, whisk together flour, 1/3 cup cornmeal, paprika, oregano, and remaining 1/8 teaspoon salt in the large bowl. Whisk in water, eggs, basil, garlic, and remaining 3 tablespoons olive oil.

3

Fold in zucchini and onions until fully combined.

4

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.

5

Spread mixture onto the prepared baking sheet in a thin layer. Sprinkle with Parmesan cheese and top with 2 tablespoons cornmeal.

6

Bake until golden and crispy, about 40 minutes. Let cool for 5 minutes. Slice and garnish with additional fresh basil. Serve with marinara sauce.

NUTRIENTS

Per 1 serving

🔥

137

Calories

  • 5
    Protein
  • 13
    Carbs
  • 7
    Fats

💡 Pat zucchini thoroughly dry to avoid excess moisture in the dish.Use parchment paper to ensure easy removal and cleanup.Serve with marinara sauce to enhance the flavor.