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When it comes to exploring the rich tapestry of Italian cuisine, few dishes are as delightful and versatile as Zucchini Scarpaccia. Originating from the sunny landscapes of Tuscany, this rustic dish celebrates the humble zucchini in a way that is both comforting and innovative. Zucchini Scarpaccia is essentially a savory zucchini cake, characterized by its moist texture and the hearty flavors that make it a staple in Italian households. It's perfect for any occasion, whether served as an appetizer, a side dish, or even a light meal on its own.

Zucchini Scarpaccia

Discover the joy of Zucchini Scarpaccia, a delightful savory zucchini cake that hails from Tuscany. This rustic dish blends simplicity with heartwarming flavors, making it an ideal choice for any occasion. Packed with nutrients and easy to prepare, it showcases the versatility of zucchini while fitting beautifully into your healthy eating plan. Customize it with your favorite ingredients while enjoying its moist texture and delicious taste. Perfect for a light meal or side dish!
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Ingredients
  

2 medium zucchinis, grated

1 cup all-purpose flour

3 large eggs

1/2 teaspoon baking powder

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, finely chopped

1/2 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup olive oil

Optional: 1/4 teaspoon crushed red pepper flakes for a kick

Instructions
 

Prep the Zucchini: Start by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent a soggy scarpaccia.

    Mix the Batter: In a large mixing bowl, whisk together the eggs until frothy. Add in the flour, baking powder, garlic powder, salt, and pepper. Mix until combined, creating a thick batter.

      Add Cheese and Herbs: Stir in the grated Parmesan cheese and chopped basil. Incorporate the squeezed zucchini into the batter until evenly distributed.

        Heat the Pan: Heat olive oil in a large non-stick skillet over medium heat. Ensure the oil is hot before pouring in the batter.

          Cook the Scarpaccia: Pour half of the zucchini batter into the skillet, spreading it out evenly. Cook for about 5-7 minutes or until the bottom is golden brown and the edges start to set.

            Flip and Finish: Carefully flip the scarpaccia using a large spatula and cook for another 5-7 minutes on the other side until golden brown and cooked through. Remove from the skillet and repeat with the remaining batter.

              Serve: Allow the scarpaccia to cool slightly before slicing into wedges. Serve warm as a savory dish or a delightful appetizer, garnished with more fresh basil if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6