Salt the Zucchini
Grate the zucchini and place it in a colander. Sprinkle with a generous pinch of salt and let it sit for 20–30 minutes. Then squeeze out as much water as possible using your hands or a clean kitchen towel.
This step is essential for crispy results—zucchini holds a LOT of water.
Prepare the Batter
In a bowl, whisk together:
- Flour
- Water
- Olive oil
- Salt and pepper
- Parmesan (if using)
You should have a thick pancake-style batter. Stir in the drained zucchini, sliced onions, and fresh herbs.
Bake the Scarpaccia
Preheat your oven to 425°F (220°C). Grease a baking dish or line with parchment paper and drizzle generously with olive oil.
Pour in the mixture and spread it thin—about 1/2 inch thick or less.
Drizzle the top with more olive oil and sprinkle with flaky salt and extra herbs.
Bake for 35–45 minutes, until the edges are crispy, the top is golden brown, and the center is set.
Cool & Slice
Let cool slightly before cutting into squares or wedges. It’s best served warm or at room temperature, and pairs beautifully with chilled white wine or a side of olives.
Storage & Tips
- Store in the fridge for up to 3 days
- Reheat in a skillet or oven to bring back the crisp
- Freeze tightly wrapped slices for up to 1 month (great for lunchboxes!)
- Add-ins like corn, leeks, or chili flakes work beautifully
How to Serve Zucchini Scarpaccia
- As an antipasto with cheese and cured meats
- Topped with a fried egg for breakfast
- As a vegetarian main course with salad
- Cut into strips and dipped in marinara or aioli
- Rolled up in lunch wraps or grain bowls
Final Thoughts
Zucchini Scarpaccia is more than just a recipe—it’s a reminder of how honest ingredients, a little olive oil, and tradition can come together to create something unforgettable.
Crispy edges. Tender center. Savory, herby aroma.
Make it once—and you’ll keep making it every summer.