Zucchini Scarpaccia Savory Bake (Print)
Zucchini, onion, and Parmesan baked into a savory, golden dish topped with fresh basil for a flavorful meal or snack.
# What You'll Need:
01 -
2 medium zucchinis, grated
02 -
1 small onion, finely chopped
03 -
3 large eggs
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1 cup all-purpose flour
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1 cup milk or plant-based alternative
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1 cup grated Parmesan cheese
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup fresh basil, chopped (optional)
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Olive oil for greasing the baking dish
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Extra Parmesan for topping
# How to Make It:
01 -
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish with olive oil.
02 -
In a skillet over medium heat, add a splash of olive oil and sauté the finely chopped onion until it becomes translucent, about 3-4 minutes. Remove from heat and let it cool slightly.
03 -
In a large mixing bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture. Afterward, use a clean kitchen towel to squeeze out any additional water from the zucchini.
04 -
In a large bowl, beat the eggs. Add in the milk, sautéed onions, grated Parmesan, and chopped basil (if using) to the eggs. Stir until well combined.
05 -
In another bowl, sift together the flour, baking powder, salt, and black pepper.
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Gradually fold the flour mixture into the wet mixture, ensuring there are no lumps. Then gently fold in the grated zucchini until everything is evenly mixed.
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Pour the mixture into the prepared baking dish and smooth out the top. Sprinkle extra Parmesan on top for a delicious crust. Bake in the preheated oven for about 35-40 minutes, or until the center is set and the top is golden brown.
08 -
Remove from the oven and let it cool for about 10 minutes. Cut into squares and serve warm or at room temperature. It can be enjoyed as an appetizer, side dish, or a light main course.