Great pick! 🇮🇹 Scarpaccia di Zucchine is a rustic Tuscan dish that’s half pie, half flatbread — thin, crispy at the edges, tender inside, and full of savory zucchini flavor. Traditionally made by Italian grandmothers during zucchini season, it’s simple but tastes incredible. Here’s the full detailed recipe:

🥒 Savory Italian Baked Zucchini Scarpaccia

📝 Ingredients

(Serves 4–6)

Korean-Style Grated Carrot Salad (Morkovcha)

• 2 medium zucchini (about 500g), thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup all-purpose flour
• 2 tbsp cornmeal (optional, for extra crunch)
• 1 ½ cups water (or milk for richer flavor)
• 3 tbsp olive oil (plus more for drizzling)
• ½ cup grated Parmesan cheese (or Pecorino Romano)
• 1 large egg
• 1 clove garlic, minced (optional)
• 2 tbsp fresh parsley or basil, chopped
• 1 tsp dried oregano
• Salt & freshly ground black pepper (to taste)

👩‍🍳 Instructions

Step 1 – Prepare Zucchini

1. Wash zucchini and slice very thin (use a mandoline or sharp knife).
2. Place zucchini slices in a bowl, sprinkle with 1 tsp salt, and let sit for 20–30 minutes to draw out excess water.
3. After resting, squeeze zucchini gently with your hands or a clean kitchen towel to remove liquid.

Step 2 – Make the Batter

1. In a large mixing bowl, whisk flour, cornmeal (if using), oregano, salt, and pepper.
2. Gradually add water (or milk) while whisking until smooth (like a thin pancake batter).
3. Add the egg, olive oil, Parmesan, garlic, and herbs. Mix well.

Step 3 – Combine

1. Fold in the drained zucchini and sliced onion until evenly coated.
2. The batter should look loose but not watery. If too thick, add a splash of water; if too runny, add 1–2 tbsp flour.

Step 4 – Bake

1. Preheat oven to 400°F (200°C).
2. Line a baking dish (9×13 inch) or sheet pan with parchment paper, lightly greased with olive oil.
3. Spread the mixture evenly into a thin layer (the thinner, the crispier).
4. Drizzle the top with olive oil.
5. Bake for 45–55 minutes until golden brown and crispy at the edges.

Step 5 – Serve

1. Let cool for 5–10 minutes before slicing.
2. Cut into squares or wedges.
3. Serve warm or at room temperature — it’s delicious both ways!

💡 Tips & Variations

• Add a little chili flakes for a spicy kick.
• Mix in thinly sliced cherry tomatoes for color and sweetness.
• For extra crunch, sprinkle breadcrumbs on top before baking.
• It also works well as a side dish for grilled meats, or as a light vegetarian main with a fresh salad.

✨ Result: A crispy-edged, cheesy, herby zucchini “pie” with a soft center — rustic Italian comfort food at its finest!

Would you like me to also give you a lighter version (without egg and cheese, more traditional Tuscan-style) or keep it in this rich, savory way?

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