# Zucchini Scarpaccia

A thin and crispy vegetable flatbread perfect as an appetizer or a light dinner with a side salad.

- Cuisine: Italian
- Category: Appetizer
- Diet: vegetarian
- Language: en

## Ingredients

- 2 pounds zucchini, thinly sliced
- 2 teaspoons salt
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/2 cup parmesan cheese
- 1 cup water
- 1 whole onion, thinly sliced
- 2 tablespoons olive oil
- flaky sea salt (optional)

## Instructions

1. Thinly slice the zucchini using a mandoline.
2. Transfer the zucchini slices to a colander set inside a bowl, toss with salt, and set aside to soften.
3. In a large bowl, whisk together the flour, cornmeal, garlic powder, crushed red pepper flakes, and Parmesan cheese.
4. Squeeze the softened zucchini with your hands to release as much liquid as possible, then transfer the liquid to a measuring cup and add enough water to total one cup.
5. Whisk the zucchini liquid into the dry ingredients until a pancake-like batter forms.
6. Dry off the softened zucchini, then add it to the batter along with the thinly sliced onion.
7. Fold the vegetables into the batter, then transfer the mixture to a buttered and cornmeal-dusted sheet pan, spreading it into an even layer.
8. Brush the surface with olive oil and season lightly with flaky sea salt.
9. Bake at 425 degrees Fahrenheit for 40 to 45 minutes, or until browned and crisped.
10. Let cool in the pan for five minutes before cutting and serving.

## Equipment

- mandoline
- colander
- large bowl
- whisk
- measuring cup
- spatula
- sheet pan

## Source

- Original video: https://www.facebook.com/reel/1735299857924463/?fs=e&mibextid=wwXIfr&fs=e
- Creator: Alexandra Stafford
- Recipe page: https://www.cliprecipe.com/recipe/2bc66447-6c71-4147-8eb8-4cef98909e38
- Extracted: 2026-09-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt