When it comes to Giada De Laurentiis recipes, I always feel like I’m signing up for a masterclass in making vegetables taste like something I’d actually choose to eat.
Enter Giada De Laurentiis Zucchini Scarpaccia: the dish that convinced me zucchini can be more than just that sad, soggy side your neighbor tries to pawn off from their overgrown garden. This is the zucchini recipe that makes you want to brag about eating your vegetables.
I first stumbled across this while going through some of my favorite Giada De Laurentiis recipes — a collection of her recipes I’ve tried and actually liked — and I’ll admit, I was skeptical.
A tart made mostly of zucchini? But then I tasted it: crispy edges, cheesy middle, and a salty kick that could hold its own against any vegetarian Italian food recipes. It’s basically the pizza crust’s healthier, sassier cousin.
The best part? It doubles as one of those healthy vegetable recipes you can serve as a Light Side Dish, or dress it up with an Arugula Salad and a sprinkle of Fresh Oregano for a dinner that feels very Giadzy Recipes-approved.
Healthy Italian food that doesn’t taste like punishment? Sign me up
Giada’s Zucchini Scarpaccia
EQUIPMENT (PAID LINKS)
- Clean kitchen towel or paper towels
- 13×9-inch baking pan
Ingredients
- 1 tablespoon olive oil for greasing pan
- 2 large zucchini thinly sliced (about 3 ½ packed cups)
- 2 teaspoons salt divided
- ½ cup rice flour
- 1 cup fine cornmeal
- 1 ½ cups grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Pinch crushed red pepper flakes optional
- 2 large eggs
- ¼ cup olive oil
- ¼ cup reserved zucchini water or plain water if needed
Instructions
- Prepare Pan: Line a 13×9-inch baking pan with parchment paper. Spread 1 tablespoon olive oil over the bottom and halfway up the sides.1 tablespoon olive oil
- Salt Zucchini: Slice zucchini thin and place in a large bowl. Sprinkle with 1 teaspoon salt, toss, and let sit 15 minutes to draw out water.2 large zucchini, 2 teaspoons salt
- Remove Moisture: Squeeze zucchini over the bowl to release liquid. Place on a towel or paper towels and press out more moisture. Save ¼ cup of the zucchini water for later, topping off with plain water if needed.
- Mix Dry Ingredients: Rinse and dry the large bowl. Add rice flour, cornmeal, Parmesan, oregano, 1 teaspoon salt, garlic powder, onion powder, black pepper, and crushed red pepper flakes. Stir to combine.½ cup rice flour, 1 cup fine cornmeal, 1 ½ cups grated Parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, Pinch crushed red pepper flakes
- Add Wet Ingredients: Add eggs, ¼ cup olive oil, and reserved zucchini water. Mix until a thick batter forms.2 large eggs, ¼ cup olive oil, ¼ cup reserved zucchini water
- Fold in Zucchini: Stir zucchini slices into the batter until evenly coated.
- Spread and Bake: Spread batter into prepared pan, pressing down lightly. Bake at 425°F for 35–40 minutes, until golden and crispy.
- Cool and Serve: Cool for 5 minutes. Top with flaky salt, fresh arugula, or a squeeze of lemon juice if desired. Cut into squares and serve warm.
The Crispy Little Secrets Behind Giada’s Zucchini Scarpaccia
Before you start squeezing zucchini like it personally offended you, a tiny warning: this recipe rewards the small details.
If you’re in a full zucchini mood, I’d also peek at Giada’s pan-fried zucchini for the crispy skillet version, or her zucchini crudo with burrata when you want something fresher, creamier, and much less oven-involved.
But for Scarpaccia, these are the little moves that keep it crisp, salty, and very much not sad.
The Great Zucchini Squeeze
Yes, you have to wring it out like it owes you money. Pile the slices in a clean kitchen towel and twist until your forearms feel heroic. If you can still flick water off a slice, you didn’t squeeze hard enough.
Rice Flour… or Whatever You’ve Got
Rice flour brings that delicate crisp, but all-purpose flour will pinch-hit just fine. If you’re gluten-free, a 1:1 GF blend works too. The real MVP is still the cornmeal—don’t skip the crunch.
Cornmeal Matters
Use fine cornmeal for an even bite; medium grind gives extra texture if you like a rugged edge. If yours is coarse, let the batter sit five minutes so it hydrates. Crunch without sand—that’s the goal.
Cheese: Fancy Optional, Salty Required
Parmesan is classic, Pecorino brings extra punch, and Asiago is the cool cousin. Pre-grated works in a weeknight emergency, but freshly grated melts cleaner. If it tastes salty and melts, it belongs here.
Season Like You Mean It
Garlic powder, onion powder, and oregano are the lazy flavor trio. Add a pinch of smoked paprika if you want “who grilled?” energy, or swap in fresh thyme when you’re pretending it’s spring. Spice racks are suggestion boxes, not law.
Oil Strategy for Max Crisp
Grease the parchment generously and don’t be shy about the batter’s olive oil—it’s your built-in frying pan. A quick drizzle on top before baking is legal cheating. Fat equals crisp; that’s just science with better marketing.
Pan Choice = Texture Choice
Metal pan equals crispier edges; glass gives a gentler bake. Preheat the empty pan for five minutes if you want extra sizzle when the batter hits. Hot pan, hot crust, happy you.
Thickness: Pick Your Adventure
Spread it thin for cracker-level edges or keep it slightly thicker for a tender middle. Either way, press it down like you mean it so the slices make friends. If you can see little zucchini shingles, you’re doing it right.
Doneness Clues You Can Trust
Ignore the clock and listen for faint sizzling and look for deep golden edges. The center should feel set, not wobbly. If it smells toasty and you’re suddenly hungry, it’s probably done.
Make-Ahead Without the Sog
Bake earlier in the day and leave it at room temp, loosely tented. Reheat on a sheet pan at 425°F for 5–8 minutes to bring back the crisp. The microwave is where crisp goes to die—don’t send it there.
Freezer and Leftover Moves
Cut into squares, freeze on a sheet, then stash in a bag; reheat straight from frozen at 425°F until crackly. Cold leftovers are elite with a fried egg on top. Breakfast of champions, powered by last night’s ambition.
Add-Ins That Don’t Ruin It
Fold in a small handful of chopped olives, sun-dried tomatoes, or scallions if you want personality without drama. Keep wet add-ins minimal; water is the enemy. Flavor is welcome—moisture is not.
Top Like You Mean It
A tangle of arugula with lemon and a tiny splash of olive oil makes it feel restaurant-y. Shave more Parmesan on top because you’re an adult and you can. Greens on crispy carbs counts as balance in this house.
Salt Smarts
Salt the zucchini up front, but taste the batter after adding the cheese—Parmesan brings plenty of salt to the party. Adjust like a pro, not a statue. Season with your mouth, not your measuring spoon.
Dairy-Free & Other Curveballs
Go dairy-free with a bold, nutty vegan parm and an extra pinch of nutritional yeast. Need heat? A whisper of red pepper flakes in the batter wakes it up. Small tweaks, big personality—no apology tour required.
