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giada zucchini scarpaccia recipe Savory Flatbread
- Total Time: 83 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This giada zucchini scarpaccia recipe (Savory Flatbread) offers crispy edges and a tender, flavorful center, making it a delightful, healthy, and family-friendly weeknight meal option. It’s an easy way to use fresh zucchini and create a wholesome meal.
Ingredients
- 3 medium fresh zucchini, sliced paper-thin
- 1.5 cups all-purpose flour (for gluten-free, use a 1:1 gluten-free baking blend)
- 0.75 cup warm water
- 1 teaspoon active dry yeast
- 0.25 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil, for drizzling
- 0.5 cup grated Parmesan cheese (Pecorino Romano also works)
- 2 tablespoons fresh basil or oregano, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Activate Yeast: In a large bowl, whisk warm water and yeast; let stand for 5 minutes until foamy.
- Mix Dough: Stir in the flour, 0.25 cup olive oil, and 0.5 teaspoon salt until a shaggy dough forms. Mix just until combined, don’t overwork it.
- Rest Dough: Cover the bowl with a clean kitchen towel and let it rest in a warm spot for 30 minutes. The dough will slightly puff up and become more pliable.
- Prepare Pan: Drizzle 1 tablespoon of olive oil onto a 10-inch round baking pan or a quarter sheet pan (approximately 9×13 inches).
- Spread and Top Dough: Pour the dough into the oiled pan and gently spread it with oiled fingertips or a spatula to the edges. Layer the thinly sliced zucchini over the dough, ensuring an even distribution.
- Season and Bake: Drizzle the remaining 1 tablespoon of olive oil over the zucchini, sprinkle with Parmesan cheese, salt, and pepper. Bake at 400°F (200°C) for 25-30 minutes, until the crust is golden brown and the zucchini is tender.
- Finish and Serve: Remove from the oven, sprinkle with fresh basil or oregano, and let cool for a few minutes before slicing.
Notes
For best results, use fresh, in-season zucchini sliced paper-thin. You can substitute all-purpose flour with a 1:1 gluten-free blend, use dairy-free Parmesan for a vegan option, or add cooked feta or pine nuts for extra protein. Other additions can include cherry tomatoes or thinly sliced red onions. If dough is too sticky, add 1-2 tablespoons of flour. If zucchini isn’t tender, ensure it is sliced paper-thin or lightly sauté it first.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 300 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: giada zucchini scarpaccia, savory flatbread, zucchini, easy dinner, weeknight meal, healthy, family-friendly, Tuscan, baking, vegetarian
