Zucchini Scarpaccia by @simonauscher

1h5

4 servings

🥒

700 g

Zucchini

🌾

160 g

Flour

🥚

2

Eggs

🧀

100 g

Parmesan

🫒

30 ml

Olive Oil

🧄

2 cloves

Garlic

🧂

5 g

Salt

⚫

1 g

Black Pepper

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200°C / 390°F.

  2. Step 2/10

    Slice the zucchini into very thin rounds. Sprinkle with salt.

    🥒zucchini
    🧂salt
    🔪knife
    🪵cutting board
    🥣large mixing bowl

  3. Step 3/10

    Rest the salted zucchini for 15 minutes. Let it release its liquid.

    🥒zucchini
    🧂salt
    🥣large mixing bowl

  4. Step 4/10

    Whisk the eggs with the wheat flour. Add the garlic and black pepper.

    🥚egg
    🌾wheat flour
    🧄garlic
    ⚫black pepper
    🥣large mixing bowl
    🧀box grater

  5. Step 5/10

    Drain and firmly squeeze the zucchini. Reserve its vegetable liquid.

    🥒zucchini
    🧺colander
    🥣large mixing bowl

  6. Step 6/10

    Mix the squeezed zucchini into the egg batter. Add a little reserved zucchini liquid only if the batter is too stiff.

    🥒zucchini
    🥚egg
    🌾wheat flour
    🥣large mixing bowl

  7. Step 7/10

    Oil the 30 cm round baking pan. Grate half of the Parmesan cheese into the pan.

    🫒olive oil
    🧀Parmesan cheese
    🍳30 cm round baking pan
    🧀box grater

  8. Step 8/10

    Spread the zucchini batter in the pan. Make the layer as thin and even as possible.

    🥒zucchini
    🥚egg
    🌾wheat flour
    🍳30 cm round baking pan

  9. Step 9/10

    Top with the remaining Parmesan cheese. Drizzle with the remaining olive oil.

    🧀Parmesan cheese
    🫒olive oil
    🍳30 cm round baking pan
    🧀box grater

  10. Step 10/10

    Bake for 40 minutes at 200°C / 390°F. Remove when deeply golden and crisp.

    🍳30 cm round baking pan

Composition

Ingredients

Types

Vegetables, Eggs, Oils, Seasonings

Ingredients

Zucchini, Flour, Eggs, Parmesan, Olive oil, Garlic, Salt, Black pepper

Allergens

eggs

Dietetics

Dietary regimen

vegetarian, pescatarian

Calories

278 kcal

Macro nutrients

protein: 13g, carbohydrates: 25g, fat: 14g, fiber: 3g, sugars: 4g

Nutritional Information

Minerals

calcium: 330mg, potassium: 420mg, iron: 2.1mg, sodium: 510mg

Vitamins

vitamin A: 185µg, vitamin C: 24mg, vitamin B12: 0.4µg, vitamin K: 12µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

knife, cutting board, large mixing bowl, box grater, colander, 30 cm round baking pan, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Snack, Appetizer, Side Dish

Occasions

Lunch, Aperitif, Picnic, Summer meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

crispy, crunchy, thin, tender

Flavors

savory, cheesy, garlicky, salty, vegetal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in oven to restore crispness), freezer : 1 month (Freeze in airtight portions,Reheat directly in oven,Texture may become less crisp)