Go Back
–+ servings

Giada’s Zucchini Scarpaccia

Imagine cornbread and zucchini fritters teaming up with Parmesan to crash your dinner table. Crispy, cheesy, and just rustic enough to make you feel Italian—this tart is the zucchini recipe you didn’t know you needed.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Appetizer, Side Dish
Servings 8

EQUIPMENT (PAID LINKS)

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 13x9-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.