# Zucchini Scarpaccia

A thin, crispy-edged zucchini flatbread that serves as a perfect appetizer or dinner alongside a simple salad.

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

## Ingredients

- 2 lbs zucchini
- 2 tsp salt
- 3/4 cup flour
- 1/2 cup cornmeal
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1/2 cup parmesan
- 1 whole onion
- 2 tbsp olive oil
- flaky sea salt (optional)

## Instructions

1. Thinly slice the zucchini.
2. Transfer zucchini to a colander set inside a bowl, toss with 2 teaspoons of salt, and let sit.
3. Whisk together the flour, cornmeal, garlic powder, crushed red pepper flakes, and parmesan in a large bowl.
4. Squeeze the softened zucchini with your hands to release liquid. Transfer the liquid to a measuring cup and add water until it reaches 1 cup.
5. Whisk the zucchini water into the dry ingredients to create a pancake-like batter.
6. Dry the zucchini one last time using a kitchen towel, then add it to the batter with the thinly sliced onion.
7. Fold the vegetables into the batter and transfer to a buttered and cornmeal-dusted sheet pan.
8. Spread the mixture into an even layer, brush the surface with 2 tablespoons of olive oil, and season 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 5 minutes before cutting and serving.

## Equipment

- mandoline
- colander
- mixing bowl
- whisk
- measuring cup
- kitchen towel
- spatula
- baking sheet

## Source

- Original video: https://www.facebook.com/share/v/1D6tUXvrsN/
- Creator: Alexandra Stafford
- Recipe page: https://www.cliprecipe.com/recipe/92da606a-4397-4606-a9b4-161fac772299
- Extracted: 2026-09-05

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