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Italian Zucchini Scarpaccia

Super simple and crunchy Italian snack or side dish that will wow your taste buds.


Italian Zucchini Scarpaccia (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

The beauty and flavor of this dish comes from the fresh veggies. The onions carmelize with the zucchini coins when sauteed and you get an addictive little dish.

This dish would be perfect accompaniment to any soup; a comforting, cozy and delicious meal. Also amazing on its own, sliced into smaller pieces as an appetizer at your next get together. And lastly side dish your family will fight over.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

italian zucchini scarpaccia


Italian Zucchini Scarpaccia

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Prep Time 5 minutes Cook Time 1 hour Total Time 1 hour 5 minutes

Servings 6
Calories 179kcal
Author Stella


  • 1 tbs olive oil
  • 2 medium zucchini, sliced into rounds
  • 1/2 large sweet onion, sliced
  • salt and pepper to taste
  • 1 cup flour
  • 1/3 cup corn meal
  • 1/2 tsp each garlic powder, paprika, dried oregano + salt
  • 1 cup water
  • 1 tbs olive oil
  • 2 tbs grated parmesan
  • Optional garnish: fresh basil + chili pepper flakes


  • In a large deep skillet, heat your 1 tbs olive oil. Add in the zucchini and onion and saute until browned – about 7 minutes. Season with salt and pepper to taste.
  • Preheat your oven to 350°F. Line a 9×13" METAL baking dish with parchment paper and spray with olive oil.
  • In a large bowl, whisk together your flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms. Throw in your zucchini onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with the grated cheese and alittle extra corn meal, spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy). Remove from oven and allow to cool 15 minutes prior to slicing.


Sub the grated parmesan for nutritional yeast to make this vegan and dairy free.


Calories: 179kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg