Description
Italian Zucchini Scarpaccia is a fresh and flavorful Italian dish that combines thinly sliced zucchini with creamy plant-based cheese and aromatic herbs. Baked to a golden crisp, this light and nutritious meal is perfect for lunch, dinner, or as an appetizer. With minimal ingredients and quick preparation, it brings a rustic yet vibrant Italian touch to your table.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchinis, thinly sliced (about 1/8 inch thick)
- 1 cup plant-based mozzarella cheese, shredded or plant-based ricotta cheese
- 1 cup all-purpose flour (or gluten-free all-purpose flour blend)
- 1/4 cup olive oil (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 cloves garlic, minced (natural)
- 1 teaspoon fresh rosemary or thyme, chopped
- 1 teaspoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the zucchini: Wash the zucchinis thoroughly and thinly slice them about 1/8 inch thick to ensure even cooking and a tender yet slightly crisp texture after baking.
- Mix the batter: In a mixing bowl, combine the all-purpose flour, salt, black pepper, vegetarian Worcestershire sauce (natural), minced garlic (natural), chopped herbs, and natural gelling agent. Add olive oil (natural) and enough water to create a smooth batter that is pourable but not too runny.
- Add cheese and zucchini: Gently fold the plant-based cheese and thin zucchini slices into the batter, ensuring they are evenly coated to create a creamy and fresh texture.
- Bake to perfection: Pour the batter mixture onto a greased baking sheet or dish, spreading the zucchini evenly into a thin layer. Bake at 375°F (190°C) for 20-25 minutes or until the crust turns golden and edges become slightly crisp.
- Cool and serve: Allow the Italian Zucchini Scarpaccia to cool slightly before slicing to help it hold together. Serve warm or at room temperature with optional garnishes.
Notes
- Use fresh, firm zucchinis for the best texture.
- Do not overmix the batter to avoid a dense result.
- Let the scarpaccia rest before cutting for better shape retention.
- Toast herbs beforehand to enhance their aroma.
- Use high-quality olive oil (natural) for improved flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of the recipe)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Italian, Zucchini, Scarpaccia, Plant-based cheese, Gluten-free, Baked appetizer, Healthy, Vegetarian
