Description
Italian Zucchini Scarpaccia is a crispy and savory plant-based dish featuring thinly sliced zucchini baked in a smooth batter of chickpea flour and natural ingredients. Perfect for breakfast, lunch, or a snack, it offers a tender inside with golden, crispy edges and can be customized with herbs, spices, and vegetable additions for a vibrant and healthy treat.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchinis, thinly sliced
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons olive oil (natural), plus extra for greasing
- 1 tablespoon apple cider vinegar
- 2 cloves garlic (natural), minced
- 1 teaspoon natural gelling agent
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh herbs (rosemary, thyme, or parsley), chopped
Optional Variations
- ¼ teaspoon chili flakes or 1 fresh chili, chopped (for spicy kick)
- ¼ cup plant-based cheese, for sprinkling before baking
- ½ cup finely chopped bell peppers or onions
- Additional fresh herbs such as basil or oregano
- 1 tablespoon lemon zest
- 1/3 cup almond or oat flour (mixed with chickpea flour for gluten-free option)
Instructions
- Prepare the Zucchini: Wash the zucchinis and thinly slice them as evenly as possible. Thin slices will cook faster and contribute to a better texture. Set the slices aside temporarily.
- Mix the Batter: In a large bowl, whisk together the chickpea flour, water, apple cider vinegar, olive oil (natural), minced garlic (natural), salt, and black pepper until you achieve a smooth, slightly runny batter. Stir in the natural gelling agent thoroughly to ensure the scarpaccia sets perfectly after baking.
- Combine Zucchini and Batter: Gently fold the zucchini slices into the prepared batter. Make sure each slice is coated evenly but avoid saturating them, which helps to form the signature crispy edges when baked.
- Bake until Golden: Lightly grease a baking dish with olive oil (natural). Pour the zucchini and batter mixture into the dish and spread it evenly. Place in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes or until the top surface is golden brown and edges turn crispy.
- Cool and Serve: Remove the scarpaccia from the oven and let it rest slightly to allow it to set, making it easier to slice. Garnish with fresh chopped parsley or basil and a drizzle of olive oil (natural) before serving for enhanced flavor.
Notes
- Use fresh, firm zucchinis for the best texture and flavor.
- Gently fold the ingredients to keep the batter light and airy.
- Thin zucchini slices ensure even baking and a crispy texture.
- Allow the dish to rest after baking to set perfectly for neat slices.
- Use high quality olive oil (natural) to enhance browning and flavor.
- For reheating, use a hot oven at 350°F (175°C) for 10 minutes to retain crispiness.
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to one month.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/6th of recipe)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Italian, zucchini, scarpaccia, plant-based, vegan, savory, crispy, gluten-free, chickpea flour
