Home Recipes Breakfast and Brunch Scarpaccia

Scarpaccia

Name: Scarpaccia
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 5 cups cups zucchini, sliced very thinly on a mandoline; 0.75 cup all-purpose flour; 2 eggs; 0.5 cup Parmesan cheese, finely grated; 1 garlic clove, finely grated; 1 lemon zest; 2 sprigs of fresh thyme (leaves removed); 0.25 cup extra-virgin olive oil; Salt and pepper, to taste

By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 40 min Total 1 h Level Facile

Scarpaccia is a traditional Italian culinary specialty originating from Tuscany. It’s an ultra-thin, wonderfully crispy zucchini flatbread. I love serving it for brunch, as an appetizer (apéro), or even tucked into a sandwich!

Zucchini Scarpaccia: A Crispy, Thin Zucchini Flatbread

Scarpaccia is a traditional Tuscan specialty that turns ordinary zucchini into a remarkably thin and crispy flatbread. Simple yet refined, this recipe combines the crunch of fresh vegetables with bright notes of lemon zest and thyme, elevated by the savory, salty bite of Parmesan cheese. It is hands down the ultimate recipe for using up a surplus of garden zucchini!

Served warm or at room temperature, it’s the ideal option for a weekend brunch, a cozy apéritif, a summery appetizer, or a light side dish.

Tips for a perfect recipe:

Bake it on a baking sheet: instead of a skillet, simply spread the mixture evenly onto a baking sheet lined with parchment paper and bake until golden!
A brilliant bread alternative: use slices of scarpaccia in place of traditional bread to make unique, flavorful sandwiches.

Why make this recipe:

The crispy texture: baking it in a very thin layer with Parmesan creates the ultimate textural contrast between the tender zucchini and the crispy, golden crust.
Simple and easy: comes together with just 20 minutes of prep time using everyday, accessible ingredients.
Showcasing seasonal produce: a brilliant way to celebrate summer zucchini and even use up zucchini blossoms as a garnish.
Versatile and customizable: enjoy it on its own, or take it to the next level by serving it alongside creamy burrata, crumbled feta, or a zesty green salad.

Scarpaccia By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 40 min Total 1 h Level Facile

To start things well

You use:

You cook for:

4 people

Ingredients

5 cups cups zucchini, sliced very thinly on a mandoline 0.75 cup all-purpose flour 2 eggs 0.5 cup Parmesan cheese, finely grated 1 garlic clove, finely grated 1 lemon zest 2 sprigs of fresh thyme (leaves removed) 0.25 cup extra-virgin olive oil Salt and pepper, to taste

Preparation

Preheat your oven to 400°F (200°C). Slice the zucchini very thinly on a mandoline, place them in a bowl or on a wire cooling rack set over a baking sheet, and sprinkle with a good pinch of salt. Let them release their excess water (dégorger) for at least 30 minutes.

In a large bowl, whisk together the eggs, flour, garlic, and lemon zest. Season generously with freshly ground pepper.

Squeeze the zucchini to remove excess moisture. Transfer them to the bowl with the other ingredients and mix well.

Lightly oil a large glass or ceramic tart dish or a large cast-iron skillet. Sprinkle half of the grated Parmesan into the bottom of the pan. Spread the zucchini mixture evenly in a thin layer on top. Sprinkle with the remaining Parmesan and drizzle with a little olive oil.

Bake for about 40 minutes, or until the flatbread is golden and crispy.

Garnish with fresh thyme before serving. Serve with crumbled feta or burrata, if desired.

Nutritional information For one slice (1/4 of the recipe)