Discover a fast, budget‑friendly vegan scarpaccia packed with zucchini, corn‑meal batter, and Italian flavor—perfect for a healthy dinner or brunch.
Imagine a golden, crackly crust hugging tender ribbons of zucchini and sweet onion—this crispy vegan scarpaccia brings the comfort of a classic Italian bake to your weeknight table in under an hour. The simple batter, bright basil, and a drizzle of olive oil create a savory, aromatic slice that feels both home‑cooked and gourmet.
🛒 Ingredients
- 1 cup all‑purpose flour
- 1/3 cup corn meal
- 2 tbsp olive oil
- 1 cup water
- ½ tsp salt
- ½ tsp black pepper
- 2‑3 zucchinis
- 1‑2 onions
- extra virgin olive oil (for topping)
- fresh basil
👩🍳 How to Make It
- Slice the zucchini and onion thinly and sauté in a pan with a splash of olive oil for 10‑15 minutes over medium heat; set the veggies aside.
- In a bowl whisk together the flour, corn meal, 2 tbsp olive oil, water, ½ tsp salt, and ½ tsp black pepper until smooth to form the batter.
- Fold the sautéed vegetables and a handful of fresh basil into the batter; adjust seasoning with a pinch more salt and pepper if desired.
- Lightly oil a baking tray (or line with parchment), pour in the mixture, and drizzle extra corn meal and olive oil on top to ensure a crunchy crust.
- Bake in a pre‑heated 200 °C (400 °F) oven for 35‑40 minutes, or until golden brown and crisp; let cool slightly before cutting and serving.
🍽️ Serving Suggestions
- Serve a warm slice alongside a crisp arugula salad tossed with lemon‑vinaigrette for a light, balanced meal.
- Pair the scarpaccia with a dollop of creamy cashew ricotta and a glass of chilled rosé or sparkling water with a splash of citrus.
- Cut the bake into bite‑size squares and offer them as a hearty appetizer with a side of tangy tomato‑basil dipping sauce.
💡 Chef's Tips & Variations
- Add a handful of toasted pine nuts or sunflower seeds to the batter for an extra crunch and nutty flavor boost.
- Swap half the all‑purpose flour for chickpea flour to up the protein and give the crust a subtle earthy note.
- Stir in a teaspoon of smoked paprika or a pinch of red‑pepper flakes for a smoky, mildly spicy twist that’s perfect for cooler evenings.
- For a brunch spin, fold in diced bell peppers and a sprinkle of nutritional yeast before baking, then serve with a side of fresh fruit.
Save this recipe and try it tonight – you’ll love it! Credit: @dr.vegan
