Description
Courgette Scarpaccia is a delicious Italian dish made with grated zucchini, flour, and eggs, baked to perfection.
Ingredients
Scale
- 2 medium zucchinis (about 1 pound), grated
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the grated zucchinis and salt. Let it sit for about 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze the grated zucchini in a clean kitchen towel to remove as much liquid as possible.
- In another bowl, whisk together the flour, baking powder, black pepper, and Parmesan cheese.
- In a separate bowl, beat the eggs and then stir in the milk.
- Add the squeezed zucchini to the egg mixture and mix well. Then, gradually add the flour mixture, stirring until just combined.
- Pour the batter into the prepared baking dish and spread it evenly. Drizzle the olive oil over the top.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
- For added flavor, mix in some chopped sun-dried tomatoes or olives into the batter before baking.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Courgette Scarpaccia, Italian zucchini dish