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Courgette scarpaccia

Courgette scarpaccia

This simple recipe from Diana Henry can make such a difference to a meal. It’s not difficult or expensive, or substantial enough to be a course in its own right but it’s thoughtful.

4 out of 5 stars(5) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseCanape
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins
  • Plussalting and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 300g courgettes (between 1-2, depending on size)
  • 1 tsp fine salt
  • 60g plain flour
  • ⅛ x tsp baking powder
  • 2 British Blacktail Free Range Large Eggs, lightly beaten
  • 65ml whole milk
  • tbsp extra virgin olive oil
  • 2 salad onions, trimmed and chopped
  • 1 clove garlic, grated to a purée
  • 35g Parmigiano Reggiano, 25g finely grated
  • Small handful basil leaves, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Finely slice the courgettes into rounds, using a fine sharp knife or a mandoline. Layer them with the salt in a colander and set on a plate so some of the moisture can drain off. They need 30 minutes. Rinse and dry the courgettes well with a couple of clean tea towels.

  2. Sift the flour and baking powder into a large bowl and make a well in the centre. Add the eggs, then the milk, gradually bringing the flour into the centre. Beat with a balloon whisk until the batter is absolutely smooth.

  3. Heat ½ tbsp oil in a small pan and gently fry the salad onions until a little soft, then add the garlic and cook for 30 seconds more.

  4. Put the courgettes into the batter, then add the salad onions, garlic, the oil they were cooked in and the grated parmesan. Put the rest of the oil into a square nonstick baking tin, about 22x22cm, and heat in the oven for 5 minutes.

  5. Remove and pour the batter into the tin. Grind on some black pepper and bake for 30 minutes, or until set in the centre and coming away from the tin at the sides. Allow to cool for 10 minutes, then shave the rest of the parmesan on top and scatter with the basil. Serve cut into whatever size pieces you like.


Typical values per serving when made using specific products in recipe


854kJ/ 204kcals



Saturated Fat












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