# Zucchini Scarpaccia

A thin and crisp, flatbread-like zucchini scarpaccia.

- Servings: 1 sheet pan
- Total time: 50 min
- Cuisine: Italian
- Category: Appetizer
- Difficulty: easy
- Language: en

## Ingredients

- 2 pounds 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 cheese
- 1 cup water
- 1 whole onion
- 2 tbsp olive oil
- flaky sea salt (optional)

## Instructions

1. Thinly slice the zucchini using a mandoline.
2. Transfer zucchini to a colander set inside a bowl, toss with 2 teaspoons of salt, and set aside to soften.
3. In a large bowl, whisk together the flour, cornmeal, garlic powder, red pepper flakes, and parmesan cheese.
4. Squeeze the softened zucchini with your hands to release liquid, measure that liquid in a measuring cup, and add enough water to total 1 cup of liquid.
5. Whisk the 1 cup of liquid into the dry ingredients until a pancake-like batter forms.
6. Dry the squeezed zucchini with a kitchen towel, then add it to the batter along with one thinly sliced onion.
7. Fold the vegetables into the batter using a spatula.
8. Transfer the mixture to a buttered and cornmeal-dusted sheet pan and spread into an even layer.
9. Brush the surface with olive oil and season with flaky sea salt.
10. Bake at 425 degrees F.
11. Let cool in the pan for five minutes before cutting and serving.

## Equipment

- mandoline
- colander
- bowl
- whisk
- measuring cup
- kitchen towel
- spatula
- sheet pan

## Source

- Original video: https://www.instagram.com/reel/DcVx6d4oha0/?igsi=dG5uanViNjZkN2d2
- Creator: Alexandra Stafford
- Recipe page: https://www.cliprecipe.com/recipe/dfd198b2-b95a-4b1a-bb22-d69abb58776e
- Extracted: 2026-08-23

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