Tue. May 28th, 2024

Vegan Scarpaccia with a Twist

Vegan Scarpaccia with a Twist

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:4 servingsCalories:200 kcal Best Season:Available


This dish was inspired by an Italian dish called “Zucchini Scarpaccia” generally served as a side dish, in order to make it a meal, I added the rest of the vegetables, and it became a staple in our house. It’s light and a delicious meal.



  1. In a large deep skillet, heat your 1 tablespoon olive oil. Add in the onions, mushrooms, bell peppers and zucchini, sauté until browned – about 7 to 8 minutes. Season with salt and pepper to taste.
  2. Preheat your oven to 375°F. spread 2 tablespoons of olive oil in a 9×13″ baking dish.
  3. In a large bowl, whisk together the flour, corn meal, add in the water, stir until a batter forms. Throw in your vegetables and mix to combine. Transfer to your baking sheet and spread out to a thin layer. Sprinkle with a little extra corn meal, spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy.
  4. Remove from oven and allow to cool 15 minutes prior to slicing.


  • You may change the type of vegetables you use, but this combinations is perfect.