Description
Zucchini-Scarpaccia is a light, savory Italian flatbread that celebrates fresh zucchini and simple, wholesome ingredients. With a crispy golden crust and tender, flavorful interior, it’s perfect as an appetizer, side dish, or a satisfying snack.
Ingredients
500 g zucchini
1 onion
1 1/4 tsp salt
3/4 tsp black pepper
1 sprig fresh basil
1 1/2 tbsp nutritional yeast
1/2 tsp chili flakes
4 tbsp olive oil
200 g spelt flour
Instructions
- Using a mandoline, finely slice zucchini and onion. Place in a bowl, season with salt and pepper, and mix well. Allow to sit for 30–45 minutes, stirring occasionally.
- Preheat oven to 200°C (390°F) top and bottom heat.
- Roughly tear the basil and mix with nutritional yeast, chili flakes, and 2 tablespoons olive oil. Add to the zucchini mixture.
- Stir in about 150 g of spelt flour. Mix thoroughly to form a uniform, sticky batter. Gradually add remaining flour until the batter has a stretchy consistency.
- Grease a 30 x 40 cm baking sheet or ovenproof dish with olive oil. Pour in the batter, spread evenly, and smooth the surface. Drizzle with a bit more olive oil.
- Bake for 40–45 minutes until edges and surface are golden brown and crispy.
- Let set for 10 minutes before serving. Cut into pieces using kitchen scissors or a pizza cutter. Serve warm or at room temperature.
Notes
Add grated Parmesan or vegan cheese on top before baking for extra richness.
Incorporate fresh herbs like thyme or rosemary for a different flavor profile.
Sprinkle seeds (sesame, pumpkin, or sunflower) over the top for added crunch.
Substitute spelt flour with whole wheat or gluten-free flour if desired.
Include thin slices of bell pepper or zucchini blossoms for a colorful twist.
Store in an airtight container in the refrigerator for up to 2 days.
Reheat in a preheated oven at 180°C (350°F) for 5–10 minutes to restore crispiness.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Appetizer / Side
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
