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–+ servings

Zucchini Scarpaccia

A savory Italian zucchini cake, perfect as a side dish or light meal, featuring a delicate balance of flavors and a moist texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Zucchini Base
  • 4 medium Zucchini Grated
  • 1 cup All-purpose flour
  • 1 cup Milk Whole or low-fat
  • 2 large Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 cup Parmesan cheese Grated
  • 1 tablespoon Olive oil For greasing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. In a mixing bowl, combine the grated zucchini, eggs, milk, salt, and pepper. Mix well.
  3. Gradually add the flour and mix until just combined. Fold in the grated Parmesan cheese.
Baking
  1. Pour the mixture into the prepared baking dish and spread evenly.
  2. Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  3. Let it cool for a few minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 25gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Serve warm or at room temperature. Can be enjoyed as a main dish or a side.

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