Description
Green zucchini slices fold into a silky batter scented with lemon and rosemary, then bake to a golden crisp. Each bite yields tender zucchini and nutty Parmesan with a bright citrus lift.
Ingredients
- 300 g zucchini thinly sliced
- 120 g all-purpose flour
- 2 unit large eggs
- 200 ml water
- 60 ml extra virgin olive oil
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh rosemary
- 30 g grated Parmesan cheese
- 1 tsp lemon zest
Instructions
- Preheat the oven to 200°C and brush a 20×30 cm baking dish with a little olive oil.
- In a large bowl whisk together the flour, baking powder, salt and pepper.
- In a separate bowl beat the eggs with the water, olive oil and lemon zest until combined.
- Pour the wet mixture into the dry ingredients and stir until you have a smooth batter.
- Fold the sliced zucchini and chopped rosemary into the batter until evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the grated Parmesan over the top and drizzle with a little extra olive oil.
- Bake for 25–30 minutes or until golden brown and set in the center.
- Let the scarpaccia cool for 10 minutes before slicing and serving.
Notes
- Serve warm or at room temperature for best texture and flavor.
- You can substitute thyme or oregano for rosemary if preferred.
- Leftovers keep well in the refrigerator for up to two days.
- Add a pinch of red pepper flakes for a subtle kick.