Keto Zucchini Scarpaccia with Rosemary
A classic recipe based around the spring harvest of zucchini, this easy dish is great for a quick appetizer or light lunch!
Get to know the basics. When starting this blog, learning about cooking was half the fun of this journey! Scarpaccia is not a dish I’ve perfected, nor had a lot of exposure to. This classic Italian dish embraces the early harvest, and typically you will find the flowers used along with the zucchini. It is also a great way to use a lot of other fun ingredients-think sundried tomatoes, nuts, herbs, dark leafy greens or anything else in season! But I would highly suggest knowing the origin of this dish, which is quite simple actually, before you start expanding. And have fun with new flavors!
Understanding the grains. A big difference here was a risk on my end-the flour. This dish is iconic for the mix of flour and corn meal, which not only gives this flavor but also the crunchy texture that is a defining feature. In this version, trying to stay with a keto theme, I opted for almond flour, as a nut flour will provide a closer comparable than other varieties. One item to compensate for if you follow this route-sweetness. I like the sweet that almond flour brings, and mixed with cooked onions, this brought a refreshing bit of sweetness, but may be more than the traditional corn meal. Adjust with a bit more salt or red pepper if you’d like to maintain a heartier dish. Play around and let me know what you come up with!
Looking for other ways to use this great summer vegetable?! Check out some of these ideas:
Sautéed Zucchini with Avocado Feta Cream Sauce
Lyonnaise Ham and Zucchini Hash
Creamy Zucchini Kale Soup with Roasted Garlic
Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree
Arugula and Mushroom Pasta with a Creamy Soy Sauce (over zoodles)
Salmon Meatballs with an Avocado Cream Sauce (over zoodles)
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Keto Zucchini Scarpaccia with Rosemary
Equipment
- Mixing bowl
- Baking sheet
- Parchment Paper
- Kitchen knife
- Skillet
Ingredients
- 1 large Zucchini
- 1 small Onion
- 1 tbsp Olive Oil
- Salt and Pepper
- 2 sprigs Rosemary
- 6 leaves Fresh Basil
- 3 tbsp Almond Flour
- 1 tbsp Olive Oil
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 cup Shredded Parmesan Cheese
Instructions
- Slice zucchini and onions into thin slices.
- In skillet, warm oil and add zucchini and onions, salt and pepper. Cook until browned.
- In mixing bowl, add almond, olive oil, and a dash of water (adjust as needed to create a thick paste).
- When veggies are browned, add to the paste and mix until thoroughly coated, seasoning with oregano, garlic powder, salt and pepper.
- Lay parchment over baking sheet, line with olive oil and press mixture into a thin layer.
- Sprinkle with shredded parmesan cheese, chopped rosemary and basil, and bake at 350 for about 30 minutes, or until top is browned and starting to crisp.
- Garnish with additional fresh herbs and enjoy!
