Description
Italian Zucchini Scarpaccia is a quick and easy plant-based baked dish showcasing tender zucchini in a lightly crispy chickpea flour batter. This flavorful recipe is perfect as an appetizer, snack, or light main course, featuring fresh herbs, garlic, and a bright touch of lemon for a comforting yet vibrant meal in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchinis, grated finely
- 1 cup chickpea flour
- 2 cloves garlic, minced finely
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon natural gelling agent
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon lemon juice (natural)
- 3 tablespoons extra virgin olive oil
- ½ to ¾ cup water, as needed
Instructions
- Prepare the zucchini: Grate the zucchinis finely, then gently squeeze out the excess moisture using a clean kitchen towel or cheesecloth to prevent a soggy batter and ensure the right texture.
- Mix the batter: In a large bowl, combine chickpea flour, minced garlic, chopped fresh basil and parsley, salt, black pepper, and the natural gelling agent. Add vegetarian Worcestershire sauce (natural), lemon juice (natural), and extra virgin olive oil. Slowly stir in water as needed to create a smooth, pourable batter.
- Combine zucchini and batter: Fold the grated zucchini evenly into the batter, ensuring each shred is well coated with the flavorful mixture for consistent taste and texture.
- Bake until golden: Pour the batter into a lightly oiled baking tray. Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes, or until the edges are golden and crispy while the center remains moist and tender.
- Serve warm: Allow the baked scarpaccia to cool slightly before slicing into squares or wedges to let it firm up for perfect serving.
Notes
- Remove excess water from zucchini to avoid sogginess.
- Spread the batter evenly in the baking tray for uniform cooking.
- Monitor baking time closely to preserve moistness inside.
- Use freshly chopped herbs right before mixing to keep their flavors vibrant.
- Let the scarpaccia rest briefly after baking for cleaner slices.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Italian, Zucchini, Scarpaccia, Plant-based, Gluten Free, Chickpea Flour, Baked, Quick, Healthy
