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A rustic Italian flatbread loaded with thin zucchini slices, cornmeal, Parmesan, and olive oil. Crispy on the edges with a tender crumb inside — a perfect summer zucchini recipe you’ll come back to again and again.

Ingredients

Scale
  • ¼ cup olive oil (good quality)
  • 2 medium zucchini, sliced paper-thin (about ⅛ inch)
  • ½ cup all-purpose flour
  • 1 cup fine cornmeal
  • 1 tablespoon dried oregano
  • 1 ½ cups grated Parmesan cheese
  • 2 large eggs
  • ¼ cup fresh zucchini juice (reserved from salted slices)
  • 2 tablespoons sea salt (for drawing moisture from zucchini)

Instructions

  1. Slice zucchini paper-thin (about ⅛ inch). Toss with 2 tablespoons sea salt and let rest for 15–30 minutes.
  2. Squeeze out excess liquid from zucchini slices over a bowl, reserving about ¼ cup zucchini juice; discard excess liquid.
  3. Rinse zucchini slices under cold water to remove excess salt, squeeze again to remove moisture, and pat dry thoroughly on paper towels.
  4. Preheat oven to 425°F (220°C). Line a 13×9-inch baking dish with parchment paper.
  5. Whisk together ½ cup all-purpose flour, 1 cup fine cornmeal, 1 ½ cups grated Parmesan, and 1 tablespoon dried oregano in a large bowl.
  6. Make a well in the dry ingredients and add 2 large eggs, ¼ cup olive oil, and the reserved ¼ cup zucchini juice; whisk until a thick, smooth batter forms.
  7. Gently fold the drained zucchini slices into the batter until evenly coated.
  8. Spread the mixture evenly into the prepared baking dish with a spatula.
  9. Bake on the top oven rack for 35–40 minutes at 425°F until golden brown with crispy edges.
  10. Let cool for 10 minutes, then slice into squares.
  11. Serve warm or at room temperature as a snack, appetizer, or light lunch.

Notes

Salting and draining zucchini well is essential to avoid soggy scarpaccia and achieve crispy texture., For a vegan version, replace eggs with flax eggs and Parmesan cheese with nutritional yeast., Leftovers keep well refrigerated up to 4 days or frozen for up to 3 months., Reheat leftovers in a 350°F oven for 8–10 minutes to restore crispiness; avoid microwaving., Paper-thin zucchini slices (about ⅛ inch) are critical for even cooking and texture., Variations include adding fresh herbs (basil, thyme, rosemary), sun-dried tomatoes, caramelized onions, feta or ricotta cheese, and gluten-free flour substitutions.

Nutrition

Find it online: https://cookingcrumbs.com/authentic-italian-zucchini-scarpaccia-recipe/