Mediterranean Italian Baked Zucchini Scarpaccia

Scarpaccia is a rustic Italian dish that originated in Tuscany, traditionally made with zucchini, onion, and a light batter that bakes into a savory pie-like flatbread. This Mediterranean-inspired version blends the classic flavors of zucchini, sweet onion, fresh herbs, and Parmesan, baked with a golden topping of cornmeal for texture. Served warm with marinara sauce, it makes a wonderful appetizer, light lunch, or side dish.

Time

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Ingredients

1/4 cup olive oil, divided

2 medium zucchini, thinly sliced with a mandoline

2/3 cup sweet onion, thinly sliced

1 1/8 tsp salt, divided

1 cup all-purpose flour

1/3 cup cornmeal, plus 2 tbsp for topping

1/2 tsp paprika

1/2 tsp dried oregano

1/2 cup water

2 large eggs

1/4 cup fresh basil, chopped (plus more for garnish)

2 cloves garlic, minced

2/3 cup freshly grated Parmesan cheese

1/2 cup marinara sauce, warmed (for serving)

Instructions

Prep the vegetables:

Place the sliced zucchini and onion in a bowl. Toss with 1 tsp salt and let sit for 15 minutes to draw out excess water. Pat dry with a clean towel or paper towels.

Prepare the batter:

In a large mixing bowl, whisk together the flour, 1/3 cup cornmeal, paprika, oregano, and 1/8 tsp salt.

Add the water, eggs, half of the olive oil, basil, garlic, and Parmesan. Stir until smooth.

Combine zucchini mixture:

Fold the drained zucchini and onions into the batter until evenly coated.

Assemble the dish:

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish (or similar) with olive oil.

Pour the zucchini mixture into the dish, spreading evenly.

Sprinkle the top with 2 tbsp cornmeal for crunch and drizzle with the remaining olive oil.

Bake:

Bake for 35–40 minutes, until golden brown on top and set in the center.

Serve:

Let cool slightly, then cut into squares or slices.

Garnish with extra fresh basil and serve with warm marinara sauce for dipping.

Tips

Slice zucchini thinly: A mandoline gives the best texture and ensures the zucchini bakes evenly.

Salt and drain properly: Don’t skip the step of salting and draining the zucchini and onion — it keeps the scarpaccia from becoming soggy.

Golden top: For an extra crispy surface, broil the scarpaccia for the last 2 minutes of baking.

Cool slightly before cutting: This helps the squares hold their shape.

Serving idea: Serve warm with marinara, or at room temperature as part of a Mediterranean-style spread.

Variations

Cheese options: Swap Parmesan with Pecorino Romano, or add mozzarella for a gooier texture.

Herb twist: Use fresh thyme, rosemary, or dill instead of basil for a different flavor profile.

Veggie mix: Add thinly sliced bell peppers, eggplant, or cherry tomatoes for more color and variety.

Spice it up: Sprinkle red chili flakes or smoked paprika into the batter for a touch of heat.

Gluten-free version: Substitute flour with a gluten-free blend or chickpea flour for a different texture.

Make it a meal: Serve with a side salad and grilled chicken or fish for a complete dinner.

Q&A

Q: Can I prepare scarpaccia ahead of time?
A: Yes. You can bake it a day ahead, cool completely, and store in the fridge. Reheat in the oven to crisp it back up before serving.

Q: Is scarpaccia supposed to be soft or crispy?
A: It’s both — the inside is tender like a custard-style flatbread, while the top and edges should be golden and slightly crisp.

Q: Can I freeze leftovers?
A: Yes, but the texture may soften after thawing. For best results, freeze portions and reheat in the oven, not the microwave.

Q: Do I need the marinara sauce?
A: No, it’s optional, but it adds a lovely tangy balance to the cheesy zucchini bake. You could also serve with a yogurt dip or pesto.

Nutrition

(per serving, based on 6 servings)

Calories: ~215

Protein: 9 g

Fat: 11 g

Carbohydrates: 20 g

Fiber: 2 g

Sugar: 4 g

Sodium: ~470 mg

(Values will vary depending on cheese type and exact ingredients used.)

Conclusion

Mediterranean Italian Baked Zucchini Scarpaccia is a rustic dish that captures the best of zucchini season in a light, savory bake. With its blend of zucchini, herbs, Parmesan, and a touch of cornmeal for texture, it’s simple yet packed with flavor. Serve it as an appetizer, side dish, or even a light vegetarian main with a fresh salad. Whether warm with marinara or enjoyed at room temperature, this dish is versatile, wholesome, and a perfect example of Mediterranean comfort food.